Norwegian Gravlaks: Cured Salmon with Dill and Mustard Sauce

Norwegian Gravlaks is a traditional cured salmon dish with fresh dill, served with a tangy mustard-dill sauce. A perfect Scandinavian appetizer or light meal!

Norwegian Gravlaks: Cured Salmon with Dill and Mustard Sauce

A visual of Norwegian Gravlaks: Cured Salmon with Dill and Mustard Sauce to inspire your next Scandinavian culinary experience! 🐟🌿/This image was created with the assistance of DALL·E 

Experience the delicate flavors of Scandinavia with Norwegian Gravlaks: Cured Salmon with Dill and Mustard Sauce.

This traditional Norwegian dish features fresh salmon cured in a mixture of salt, sugar, and dill, resulting in a flavorful and tender delicacy.

Served with a tangy mustard-dill sauce, Gravlaks is a perfect appetizer or light meal that brings the taste of Norway to your table.

How to Make Norwegian Gravlaks 👇👇👇

Ingredients

For the Gravlaks:

  • 2 lbs fresh salmon fillet, skin on, pin bones removed
  • 1/4 cup coarse sea salt
  • 1/4 cup sugar
  • 1 tablespoon black peppercorns, crushed
  • 1 large bunch fresh dill, chopped
  • Zest of 1 lemon

For the Mustard-Dill Sauce:

  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons fresh dill, finely chopped
  • Salt and pepper to taste

Instructions

1. Prepare the Curing Mixture:

In a bowl, mix together the coarse sea salt, sugar, crushed black peppercorns, chopped dill, and lemon zest.

2. Cure the Salmon:

Place a large piece of plastic wrap on a clean surface. Sprinkle half of the curing mixture on the plastic wrap.

  • Place the salmon fillet, skin-side down, on top of the curing mixture. Sprinkle the remaining curing mixture evenly over the salmon, ensuring that the fillet is well-coated.
  • Wrap the salmon tightly in the plastic wrap, place it in a dish, and weigh it down with a plate or something heavy.
  • Refrigerate the salmon for 24-48 hours, turning it over halfway through the curing time.

3. Prepare the Mustard-Dill Sauce:

In a small bowl, whisk together the Dijon mustard, honey, and white wine vinegar.

  • Gradually whisk in the olive oil until the sauce is smooth and emulsified. Stir in the chopped dill and season with salt and pepper to taste.

4. Serve the Gravlaks:

Once cured, unwrap the salmon and gently rinse off the excess curing mixture under cold water. Pat the salmon dry with paper towels.

  • Slice the Gravlaks thinly at a slight angle and serve with the mustard-dill sauce.

Grocery List for Easy Shopping

  • Fresh salmon fillet
  • Coarse sea salt
  • Sugar
  • Black peppercorns
  • Fresh dill
  • Lemon
  • Dijon mustard
  • Honey
  • White wine vinegar
  • Olive oil

This Norwegian Gravlaks is a refined and elegant dish, perfect for an appetizer or light meal that brings the taste of Scandinavia to your table. Enjoy every delicate bite! 🌟🍽️

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