Swedish
Gravlax
Dill-cured salmon with aquavit, white pepper, a thickness-adjusted cure, and mustard-dill sauce.
10 servings · 30 minutes prep
Ingredients
Gravlax
- 2 lb center-cut skin-on salmon fillet, commercially frozen by a processor to FDA parasite-destruction standards for raw consumption and fully thawed
- 1/4 cup Diamond Crystal kosher salt
- 1/4 cup granulated sugar
- 1 tbsp coarsely crushed white peppercorns
- 2 packed cups coarsely chopped fresh dill, including tender stems
- 2 tbsp aquavit
Hovmästarsås
- 3 tbsp mild Swedish mustard
- 1 tbsp Dijon mustard
- 2 tbsp granulated sugar
- 2 tbsp red wine vinegar
- 1/2 tsp Diamond Crystal kosher salt
- 1/2 cup avocado oil
- 1/2 cup finely chopped fresh dill
Directions
Season and Wrap the Salmon
- Inspect the salmon and remove every pin bone with clean tweezers. Pat completely dry. Mix the salt, sugar, and white pepper.
- Spread one-quarter of the cure and one-third of the dill in a glass baking dish. Place the salmon skin-side down on top. Rub the aquavit over the flesh, press on the remaining cure, and cover completely with the remaining dill.
Cure, Rinse, and Dry
- Measure the fillet at its thickest point. Cover with plastic wrap, place a small tray on top, and weight it evenly with about 2 lb of cans. Refrigerate 24 to 30 hours for a fillet under 1 inch thick, 36 hours for one 1 to 1 1/2 inches thick, or 42 to 48 hours for one thicker than 1 1/2 inches. Turn the salmon and redistribute the liquid every 12 hours. The flesh should feel evenly firm at the thickest point.
- Scrape off the dill and cure and rinse the salmon very briefly under cold water. Pat exceptionally dry and refrigerate uncovered for 1 hour to firm the surface.
Make the Hovmästarsås
- For the hovmästarsås, whisk the mustards, sugar, vinegar, and salt until the sugar dissolves. Whisk in the avocado oil in a thin stream until glossy and emulsified, then fold in the dill.
Slice and Serve
- Set the salmon skin-side down and slice on a long shallow angle with a very sharp knife, cutting thin translucent slices away from the skin. Serve chilled with the mustard-dill sauce.
