Easy Homemade Graved Salmon with 3 Sauces / Gravlax ✪ MyGerman.Recipes

Ingredients

• 800 g Salmon Fillet (skin on, preferably wild-caught; remove any pin bones)
• 30 g Fresh Dill (including stems, roughly chopped for cure; reserve some tips for sauces)
• 100 g Granulated Sugar (for curing mixture)
• 100 g Kosher Salt (for curing mixture; coarse texture helps draw out moisture)
• 2 tbsp Dill Tips (finely chopped for dill mustard sauce)
• 4 tbsp Sugar (for dill mustard sauce)
• 3 tbsp Extra Hot Mustard (spicy German-style mustard; can substitute with regular Dijon)
• 3 tbsp Mild Mustard (German mild mustard; use any smooth yellow mustard)
• 3 tbsp Honey Mustard (leftover from previous recipe; optional)
• 3 tbsp White Wine Vinegar (for dill mustard sauce)
• 5 tbsp Sunflower Oil (drizzle slowly into sauce to emulsify)
• 6 tbsp Honey (for honey mustard sauce)
• 3 tbsp Stone Ground Mustard (German stone‑ground mustard; any coarse mustard works)
• 1 tsp Freshly Ground Black Pepper (for honey mustard sauce)
• 1 tbsp Lemon Juice (adds brightness to honey mustard sauce)
• 1 tbsp Gravlax Juice (liquid collected from cured salmon; optional for extra flavor)
• 120 ml Heavy Cream (whipped to soft peaks for horseradish cream sauce)
• 2 tbsp Prepared Horseradish Cream (store‑bought; can substitute with freshly grated horseradish mixed with a little cream)
• 1 tsp Sugar (for horseradish sauce) (balances the heat)
• Pinch Salt (optional for horseradish sauce)

Instructions

1. Prepare the Salmon

   Rinse the salmon under cold water, pat dry with kitchen paper towels, trim the flat side if present, and run your fingers over the flesh to locate and remove any pin bones using tweezers.

   Time: PT10M

2. Chop the Dill

   Roughly chop the dill, stems included, as it will be mixed into the cure. Reserve a small amount of dill tips for the sauces.

   Time: PT5M

3. Make the Curing Mix

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

   Time: PT3M

4. Layer and Press the Salmon

   Place a thin layer of the curing mix on the bottom of the large container, lay the salmon skin‑side down, then cover the flesh side with the remaining cure. Place the smaller container on top and add a weight (e.g., a canned good or gym weight). Cover with plastic wrap and refrigerate.

   Time: PT5M

5. Cure for 48 Hours

   Leave the weighted salmon in the refrigerator for at least 48 hours. The fish will release moisture and become firmer.

   Time: PT48H

   Temperature: 4°C

6. Unwrap and Clean the Salmon

   After 48 hours, remove the weight and the top container. Brush off excess dill and cure crystals with a soft brush; do not rinse with water.

   Time: PT5M

7. Slice the Gravlax

   Place the salmon on a cutting board with the skin side down. Using a very sharp knife, slice thinly at a shallow angle, cutting towards the tail end. Aim for uniform, translucent slices.

   Time: PT5M

8. Prepare Dill Mustard Sauce

   Finely chop dill tips. In a bowl combine 4 tbsp sugar, 3 tbsp extra hot mustard, 3 tbsp mild mustard, 3 tbsp honey mustard, 3 tbsp white wine vinegar, and slowly drizzle in 5 tbsp sunflower oil while whisking to emulsify.

   Time: PT10M

9. Prepare Honey Mustard Sauce

   Finely chop dill tips again. In a separate bowl mix 6 tbsp honey, 3 tbsp stone‑ground mustard, a pinch of freshly ground black pepper, 1 tbsp lemon juice, and 1 tbsp gravlax juice. Stir until smooth.

   Time: PT10M

10. Prepare Horseradish Cream Sauce

    Whip 120 ml heavy cream to soft peaks. Gently fold in 2 tbsp prepared horseradish cream, 1 tsp sugar, and a pinch of salt until just combined.

    Time: PT10M

11. Serve

    Arrange the sliced gravlax on a platter. Serve with the three sauces on the side, along with rye bread, boiled potatoes, or crispbread as desired.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g