Gravlax on Rye Bread with Dill, Mustard and Lemon Sauce

Ingredients

• 1 pound Salmon Fillet (skin on, pin bones removed, very fresh)
• 2 tablespoons Sugar (granulated)
• 2 tablespoons Salt (coarse kosher or sea salt)
• 1 teaspoon White Pepper (ground)
• 2 tablespoons Fresh Dill (finely chopped)
• 1 tablespoon Gin (optional, adds subtle botanical note)
• 2 tablespoons Dijon Mustard (smooth)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/4 cup Olive Oil (extra‑virgin, mild flavor)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Butter (softened, unsalted)
• 4 slices Rye Bread (dense, preferably whole‑grain)

Instructions

1. Prepare Dill

   Rinse the fresh dill, pat dry, and finely chop it.

   Time: PT5M

2. Make Curing Mix

   In a mixing bowl combine sugar, salt, white pepper, and gin (if using). Stir until evenly mixed.

   Time: PT5M

3. Apply Cure to Salmon

   Place the salmon fillet in a sealable plastic container. Sprinkle the curing mix over the flesh, rub it in thoroughly, then spread the chopped dill on top and press gently to adhere.

   Time: PT7M

4. Cure the Salmon

   Seal the container tightly and refrigerate for 48 hours, turning the fillet over once after 24 hours.

   Time: PT48H

   Temperature: 4°C

5. Rinse and Dry

   After 48 hours, remove the salmon, discard the excess cure, and rinse under cold water to remove residual salt and sugar. Pat dry with paper towels.

   Time: PT5M

6. Skin and Slice

   Using a sharp knife, carefully remove the skin (if desired) and slice the gravlax into very thin strips, about 1‑2 mm thick.

   Time: PT10M

7. Prepare Mustard Dill Sauce

   In a large jar combine chopped dill, Dijon mustard, lemon juice, a pinch of salt, black pepper, oil, and a teaspoon of sugar. Seal the jar and shake vigorously until the mixture emulsifies.

   Time: PT5M

8. Assemble on Rye Bread

   Spread softened butter on each slice of rye bread. Layer the thin gravlax strips on top, then drizzle with the mustard‑dill sauce. Garnish with a few extra dill fronds if desired.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

14 g

Fat

16 g

Fiber

2 g