The Dish Salmon gravlax with mustard dressing
The Dish Salmon gravlax with mustard dressing is a easy Nordic recipe that serves 4. 200 calories per serving. Recipe by The Herald News on YouTube.
Prep: 17 min | Cook: PT0M | Total: 25 min
Cost: $6.35 total, $1.59 per serving
Ingredients
- 8 oz Salmon Fillet (skin removed, chilled, sliced thin on bias)
- 2 tbsp Dijon Mustard (smooth, preferably stone‑ground)
- 1 tsp Honey (adds a subtle sweetness to the sauce)
- 2 tbsp Fresh Dill (finely chopped)
- 0.5 tsp Salt (fine sea salt)
- 0.25 tsp Cracked Black Pepper (freshly cracked)
- 1 whole Lemon (cut into very thin wedges for garnish)
- 12 pieces Water Crackers (large, plain crackers; can be halved if too big)
- 4 tbsp Crème Fraîche (French cultured cream, room temperature)
- 1 clove Garlic (minced finely)
Instructions
Make Dill Mustard Sauce
In a small mixing bowl combine Dijon mustard, honey, chopped fresh dill, salt, and cracked pepper. Whisk until smooth.
Time: PT3M
Prepare Salmon
Pat the salmon fillet dry with paper towels. Remove any remaining skin or large pieces of fat.
Time: PT2M
Slice Salmon Thinly
Place the fillet on the cutting board and, using a sharp chef's knife, slice across the grain at a slight bias into very thin strips (about 1‑2 mm thick).
Time: PT5M
Assemble Crackers
Lay the water crackers on a serving plate. Place one or two salmon strips on each cracker.
Time: PT2M
Add Lemon Garnish
Arrange the thin lemon wedges around the plate for a burst of freshness when bitten.
Time: PT1M
Top with Crème Fraîche
Mix the minced garlic into the crème fraîche. Place a small dollop on top of each salmon‑topped cracker.
Time: PT2M
Drizzle Sauce
Drizzle the prepared dill mustard sauce around the plate or lightly over the crackers for extra flavor.
Time: PT1M
Serve Immediately
Present the assembled appetizers to guests and enjoy while the crackers stay crisp.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Pescatarian, Gluten‑free (use gluten‑free crackers), Low‑carb (if crackers are limited)
Allergens: Fish, Dairy, Mustard, Gluten (if crackers contain wheat)
Ingredient Substitutions
- Instead of Salmon Fillet: Trout fillet, Arctic char
- Instead of Dijon Mustard: Whole grain mustard, Yellow mustard
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Fresh Dill: Tarragon, Chives
- Instead of Salt: Kosher salt, Table salt
- Instead of Cracked Black Pepper: White pepper, Paprika (for color)
- Instead of Lemon: Lime, Yuzu
- Instead of Water Crackers: Rye crispbreads, Pita chips
- Instead of Crème Fraîche: Sour cream, Greek yogurt (full‑fat)
- Instead of Garlic: Garlic paste, Shallot (for milder flavor)
Equipment Needed
- Cutting Board
- Sharp Chef's Knife
- Small Mixing Bowl
- Whisk or Spoon
- Serving Plate
- Paper Towels
- Microplane or Garlic Press (optional)
Critical Steps — Do Not Skip
- Mixing the dill mustard sauce to achieve a smooth consistency.
- Slicing the salmon thinly across the grain for delicate texture.
Chef Tips from the Video
- Use the freshest possible salmon for the best flavor and texture.
- For an extra aromatic touch, add a pinch of finely grated lemon zest to the dill mustard sauce.
- If you like a bit of heat, stir a few drops of hot sauce into the mustard mixture.
Troubleshooting
Salmon slices are too thick.
Chill the fillet for 10‑15 minutes before slicing; a colder fillet holds together better and cuts thinner.
Dill mustard sauce is too thick.
Thin the sauce with a teaspoon of warm water or a splash of white wine until desired consistency.
Crackers become soggy.
Drizzle the sauce around the plate rather than directly on the crackers, and serve immediately.
Storage
Refrigerator: Store sauce in an airtight container for up to 2 days; keep sliced salmon on a plate covered with plastic wrap for no more than 24 hours.
Freezer: Not recommended for assembled crackers; raw salmon can be frozen uncut for up to 2 months.
Room temperature: Serve immediately; do not leave at room temperature longer than 1 hour.
Make-Ahead Tips
- Prepare the dill mustard sauce up to 24 hours in advance and refrigerate.
- Slice the salmon and keep it covered on a tray in the fridge; assemble just before serving.
Frequently Asked Questions
What is the cultural significance and history of Salmon Gravlax with Dill Mustard Sauce in Nordic cuisine?
Gravlax originated in Scandinavia as a way to preserve salmon using salt, sugar, and dill. The addition of a mustard‑dill sauce is a modern twist that highlights the region’s love of bright, herbaceous flavors while keeping the fish uncooked and silky.
What are the traditional regional variations of gravlax in Nordic countries?
In Sweden, gravlax is often served with a sweet mustard‑dill sauce called hovmästarsås. In Denmark, it may be paired with rye bread and pickled onions, while Norway frequently adds a splash of aquavit to the cure mixture.
How is Salmon Gravlax with Dill Mustard Sauce traditionally served in Sweden?
Swedish tradition serves gravlax on crisp rye or wheat crackers, topped with a dollop of mustard‑dill sauce, a thin lemon wedge, and sometimes a sprinkle of fresh dill, much like the presentation in this recipe.
What occasions or celebrations is Salmon Gravlax with Dill Mustard Sauce traditionally associated with in Nordic culture?
Gravlax is a staple at midsummer festivals, Christmas buffets, and special brunches throughout Scandinavia, valued for its elegant yet simple preparation that suits both casual and formal gatherings.
What other Nordic dishes pair well with Salmon Gravlax with Dill Mustard Sauce?
Pair it with rye crispbreads, pickled herring, boiled potatoes with dill, or a light cucumber‑sour cream salad to create a balanced Nordic tasting menu.
What makes Salmon Gravlax with Dill Mustard Sauce special in Nordic cuisine?
The dish showcases the Nordic emphasis on high‑quality, minimally processed ingredients, letting the natural flavor of fresh salmon shine while the dill‑mustard sauce adds a bright, aromatic contrast.
How has Salmon Gravlax with Dill Mustard Sauce evolved over time in Scandinavian cooking?
Originally a preservation method, gravlax has evolved from a simple salt‑cured fish to a gourmet appetizer, with modern chefs adding creative sauces, plating techniques, and pairing it with contemporary sides like crème fraîche and artisanal crackers.
What are common misconceptions about Salmon Gravlax with Dill Mustard Sauce?
Many think gravlax must be smoked or cooked, but traditional gravlax is raw, cured only with salt, sugar, and dill. The mustard sauce is a garnish, not a cooking medium.
What are the most common mistakes to avoid when making Salmon Gravlax with Dill Mustard Sauce at home?
Common errors include slicing the salmon too thick, over‑seasoning the sauce, and letting the sauce sit on the crackers too long, which makes them soggy. Keep the fish cold for thin slicing and drizzle sauce just before serving.
Why does this Salmon Gravlax with Dill Mustard Sauce recipe use raw salmon instead of cooking it?
Using raw, cured salmon preserves its buttery texture and delicate flavor, which would be lost with heat. The brief curing and fresh lemon garnish provide enough acidity for safety while keeping the fish silky.
Can I make Salmon Gravlax with Dill Mustard Sauce ahead of time and how should I store it?
Yes. Prepare the dill mustard sauce up to a day ahead and refrigerate in an airtight container. Keep sliced salmon covered on a tray in the fridge and assemble the crackers just before serving to maintain crispness.
What does the YouTube channel The Herald News specialize in?
The Herald News YouTube channel focuses on community‑focused cooking segments, showcasing quick, approachable recipes that highlight local ingredients and seasonal produce, often filmed on location at markets and specialty shops.
How does the YouTube channel The Herald News' approach to Nordic cooking differ from other cooking channels?
The Herald News emphasizes storytelling and local sourcing, presenting Nordic dishes like gravlax with simple, home‑cook friendly steps rather than elaborate techniques, making the cuisine accessible to a broader audience.
Last updated: September 1, 2026
