How to Make Dill Infused Gravlax with Mustard Sauce

Ingredients

• 1 kg Arctic Salmon Fillet (skin on, pin bones removed)
• 2 tablespoons Kosher Salt (coarse, for curing)
• 2 tablespoons Granulated Sugar (white sugar)
• 1 bunch Fresh Dill (roughly chopped, stems included for flavor)
• 2 tablespoons Dijon Mustard (smooth, not grainy)
• 1 tablespoon Honey (light honey)
• 1 tablespoon White Wine Vinegar (or apple cider vinegar)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Fresh Dill (for sauce) (finely chopped)

Instructions

1. Prepare the Cure Mix

   In a mixing bowl combine the kosher salt, granulated sugar, and roughly chopped fresh dill until evenly distributed.

   Time: PT5M

2. Apply the Cure to the Salmon

   Place the salmon fillet skin‑side down on a clean cutting board. Pat the flesh dry, then spread the cure mixture evenly over the entire surface, pressing gently to adhere.

   Time: PT5M

3. Wrap and Refrigerate

   Wrap the cured salmon tightly in plastic wrap, place it in a shallow dish, and refrigerate at 2‑4°C for 48 hours, turning the package once after 24 hours.

   Time: PT48H

   Temperature: 2-4°C

4. Rinse and Pat Dry

   After 48 hours, unwrap the salmon, discard the excess cure, rinse the fillet quickly under cold water, and pat dry with paper towels.

   Time: PT5M

5. Slice the Gravlax

   Using a very sharp knife, slice the salmon at a slight angle into thin (≈2 mm) pieces, starting at the tail end and working toward the head.

   Time: PT5M

6. Prepare the Mustard‑Dill Sauce

   In a small bowl whisk together Dijon mustard, honey, white wine vinegar, olive oil, and the finely chopped dill until smooth and slightly glossy.

   Time: PT10M

7. Serve

   Arrange the gravlax slices on a platter, drizzle or serve alongside the mustard‑dill sauce, and garnish with extra dill if desired. Serve with rye bread, boiled potatoes, or crisp crackers.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

2 g

Fat

13 g

Fiber

0 g