Follow these steps for perfect results
salmon fillets
scaled and pin bones removed
fresh dill
chopped
coarse rock salt
superfine sugar
white peppercorns
crushed
Dijon mustard
superfine sugar
egg yolk
fresh dill
freshly chopped
vegetable oil
white wine vinegar
salt
pepper
rye bread
Combine salt, sugar, white pepper, and dill in a bowl.
Line a dish with plastic wrap and sprinkle with curing mix.
Place one salmon fillet skin-side down on the curing mix.
Sprinkle with remaining curing mix, top with other salmon fillet skin-side up.
Wrap in plastic wrap and weigh down.
Refrigerate, turning every 6 hours, for 3-4 days.
Rinse cure off salmon and pat dry.
Sprinkle dill over one side and sandwich fillets together.
Wrap in plastic wrap and chill for 6 hours.
Whisk mustard, sugar, and egg yolk in a bowl.
Slowly whisk in oil until emulsified.
Add dill and mix well.
Thinly slice gravlax.
Place slices on a plate with sauce.
Serve with rye bread.
Expert advice for the best results
Use high-quality salmon for best results.
Adjust sugar and salt levels to your taste.
Everything you need to know before you start
15 minutes
Can be made several days in advance.
Garnish with extra dill sprigs and lemon wedges.
Serve as an appetizer or part of a Scandinavian smorgasbord.
Serve with cucumber salad.
Complements the saltiness and sweetness.
A traditional Scandinavian pairing.
Discover the story behind this recipe
Traditional Nordic dish often served during festive occasions.
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