Classic Gravlax Platter with Dill Mustard Sauce and Rye Crisps

Classic Gravlax Platter with Dill Mustard Sauce and Rye Crisps

Delicate, house-cured salmon, infused with dill and spices over two days, served thinly sliced with a tangy dill mustard sauce, crisp rye bread, and a fresh green salad.

Dietary

Tags

Ingredients

Instructions

  1. For the Gravlax: Pat the 1 pound skin-on salmon fillet very dry with paper towels. In a small bowl, combine 1/4 cup granulated sugar, 1/4 cup kosher salt, and 1 teaspoon freshly ground black pepper. Mix well.
  2. Lay a large piece of plastic wrap on a work surface. Sprinkle about one-third of the salt mixture on the plastic wrap. Top with half of the 1/2 cup fresh dill. Place the salmon fillet, skin-side down, on top of the dill.
  3. Cover the flesh side of the salmon with the remaining salt mixture, then top with the remaining fresh dill. Wrap the salmon tightly in the plastic wrap, then place it in a dish or tray that can catch any liquid.
  4. Place another tray or plate on top of the salmon and weigh it down with heavy cans or weights. Refrigerate for 48 to 72 hours, flipping the salmon once every 12 hours and draining any accumulated liquid.
  5. After curing, unwrap the salmon, scrape off all the salt and dill mixture, and rinse it gently under cold water. Pat the salmon very dry with paper towels.
  6. For the Dill Mustard Sauce (Hovmästarsås): In a small bowl, whisk together 1/4 cup Dijon mustard, 1 tablespoon sugar, 1 tablespoon white wine vinegar, 2 tablespoons olive oil, and the remaining 1 tablespoon fresh dill (if any remains, otherwise add a fresh sprig). Taste and adjust seasoning.
  7. To serve: Place the cured salmon skin-side down on a cutting board. Using a very sharp, long knife, slice the salmon thinly away from the skin at an angle. Arrange the sliced gravlax artfully on a platter.
  8. Toss 2 cups of mixed greens with 1 tablespoon of lemon juice and a dash of olive oil. Serve the gravlax slices with rye crisps, the dill mustard sauce, and the simple green salad.

Notes

Gravlax is excellent for make-ahead entertaining. Once cured and rinsed, it can be stored tightly wrapped in the refrigerator for up to 5 days. For gluten-free option, ensure rye crisps are gluten-free or serve with gluten-free crackers.

Nutrition (per serving)