Gravlaxsosa (The Real Deal)

Gravlaxsosa (The Real Deal) created by Andi Longmeadow Farm

*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration)

Ready In:
10mins
Serves:
Yields:
Units:

ingredients

directions

  • In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
  • Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
  • NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
  • TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
  • HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.
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RECIPE MADE WITH LOVE BY

@twissis
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@twissis
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"*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration)"

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  1. Christy T.
    This is a great sauce and is truly authentic. I have the exact recipe in Icelandic so thank you for the English translation. My fiance says the sweet mustard when translated is most likely similar to yellow mustard and that's what we use. There isn't an exact replacement in the US for this ingredient. He's Icelandic and extremely fussy about sticking to a recipe! With the brown sugar and honey it's definitely a good balance of sweet and tangy. Anyway, try to make the Icelandic graflax to go with it! It's amazing and so easy. The worst part is waiting 3-4 days for the cure!
  2. twissis
    Most generic mustard is likely to be a sweet variety of prepared mustard as opposed to Dijon for example. However, even a mustard you feel is too spicy-tasting to be considered sweet can be made into a sweeter mustard by adding a bit of honey. If the amt of honey added is sml, it will not hurt this recipe. -- Hope this info answers your question & thx for your interest in this recipe. :-)
  3. Catherine R.
    What exactly is a sweet variety of prepared mustard? Will plain yellow do, or does it require a Bavarian type of mustard? Will honey mustard work?
  4. Sharon123
    Yummy, what a great sauce. Loved it with salmon and cream cheese and will be looking for other ways to use it. Thanks! Made for ZWT 2013.
  5. Andi Longmeadow Farm
    Gravlaxsosa (The Real Deal) Created by Andi Longmeadow Farm
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