Gravlax with Chef Marten Karlsson of Sweden's Fjäderholmarna Krog

Ingredients

• 2 lb Salmon Loin (skin removed, boneless, fresh)
• 1/2 cup Kosher Salt (coarse kosher salt, measured by volume)
• 1/2 cup Granulated Sugar (white granulated sugar)
• 1 tablespoon White Pepper (freshly crushed)
• 1/4 cup Fresh Dill (loosely packed, roughly torn)
• 1 lemon Lemon Zest (zest only, no juice)
• 2 tablespoons Dijon Mustard (smooth)
• 1 tablespoon Honey (liquid honey)
• 1 tablespoon Granulated Sugar (for sauce sweetening)
• 1 tablespoon Red Wine Vinegar (mild acidity)
• 2 tablespoons Water (to thin sauce if needed)
• 8 slices Kavring (Swedish Dark Rye Bread) (slightly sweet, store‑bought)

Instructions

1. Mix Cure Ingredients

   Combine kosher salt, granulated sugar, crushed white pepper, lemon zest, and fresh dill in a mixing bowl; stir until evenly distributed.

   Time: PT5M

2. Apply Cure to Salmon

   Place the salmon loin on the tray, then rub the cure mixture thoroughly over both sides of the fish, ensuring an even coating.

   Time: PT5M

3. Room‑Temperature Rest

   Cover the tray with plastic wrap and let the salmon sit at room temperature for about two hours so the salt and sugar begin to dissolve.

   Time: PT2H

   Temperature: 20°C

4. Refrigerate to Cure

   Transfer the covered tray to the refrigerator and let the salmon cure for 24 hours.

   Time: PT24H

   Temperature: 4°C

5. Remove Excess Cure

   After 24 hours, remove the salmon from the tray, wipe off all visible salt and sugar with a clean kitchen towel or paper towel.

   Time: PT5M

6. Slice the Gravlax

   Using a sharp chef’s knife, slice the cured salmon thinly on a slight diagonal, aiming for translucent ribbons.

   Time: PT5M

7. Prepare Sweet Mustard Sauce

   In a small bowl, whisk together Dijon mustard, honey, granulated sugar, red wine vinegar, and water until smooth and glossy.

   Time: PT10M

8. Plate and Serve

   Arrange sliced gravlax on a serving platter, drizzle or serve the sweet mustard sauce on the side, and accompany with slices of Kavring bread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g