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

Ingredient Substitutions

• Instead of Salmon Fillet: Arctic char, Trout
• Instead of Sugar: Honey (use less)
• Instead of Salt: Sea salt
• Instead of White Pepper: Black pepper (use less)
• Instead of Fresh Dill: Tarragon (different flavor)
• Instead of Gin: Vodka, omit
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Lemon Juice: Lime juice
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Black Pepper: White pepper
• Instead of Butter: Margarine
• Instead of Rye Bread: pumpernickel bread

Equipment Needed

• Mixing Bowl
• Sealable Plastic Container
• Sharp Knife
• Cutting Board
• Large Jar with Lid
• Measuring Spoons
• Measuring Cup
• Plate for Serving
• Butter Knife

Critical Steps — Do Not Skip

• Rubbing the cure mixture thoroughly into the salmon flesh.
• Refrigerating the salmon for a full 48 hours without interruption.
• Rinsing off the cure completely to avoid overly salty flavor.
• Slicing the gravlax as thinly as possible for proper texture.
• Shaking the sauce until it fully emulsifies.

Chef Tips from the Video

• For an extra aromatic note, add a splash of aquavit or a pinch of crushed coriander seeds to the cure.
• Thinly sliced gravlax can be frozen for up to 1 month if wrapped tightly; thaw in the fridge before serving.

Troubleshooting

Storage

Refrigerator: Store sliced gravlax in an airtight container for up to 5 days.

Freezer: Freezing is not recommended; texture changes after curing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Gravlax can be prepared up to 5 days in advance; keep it sealed in the fridge.
• The mustard‑dill sauce keeps for 3 days refrigerated; shake before using.

Frequently Asked Questions