Gravlax with Dill Mayonnaise

Gravlax with dill mustard is made from fresh wild salmon that gets infused with fresh dill, sugar, salt, and pepper. Served with a tangy, sweet mustard and dill mayo, it makes a scrumptious light lunch or appetizer.

Gravadlax with sweet mustard piled on a plate with dill mayonnaise in a bowl, flanked by thinly sliced brown bread

We use this gravlax for canapés, appetizer salads, and as a main course for a light lunch accompanied by pickled cucumber, deliciously runny semi-hard-boiled eggs, and salad greens. It keeps for up to 1 week in the fridge, but I have a feeling it won’t be around that long.–Darina Allen

LC Gimme Some Gravadlax, But Not Just Any Gravadlax Note

Here’s the deal with gravadlax, or as some would say, gravlax–it’s simply thinly sliced salmon infused with dill and, if you choose, spice, though there’s nothing simple about the taste. And because it seems no two recipes are alike, there’s no better way to ensure it’s just how you like it than curing your own.

Gravlax with Sweet Mustard and Dill Mayonnaise

Gravadlax with sweet mustard piled on a plate with dill mayonnaise in a bowl, flanked by thinly sliced brown bread
This gravlax with sweet mustard and dill mayo is a simply wonderful standby, miles more impressive than smoked salmon. Fresh dill is essential, but we also have fun with black peppercorns, coriander seeds, whole grain mustard, and vodka.
Darina Allen

Prep 20 mins
Total 20 mins
12 to 16 servings
206 kcal
5 from 1 vote
Print RecipeBuy the Easy Entertaining cookbook

Want it? Click it.


For the sweet mustard and dill mayonnaise

  • 1 large cage-free, organic egg yolk
  • 2 1/2 tablespoons French mustard
  • 4 teaspoons sugar
  • 2/3 cup peanut or sunflower oil
  • 4 teaspoons white wine vinegar
  • 4 teaspoons finely chopped dill leaves
  • Salt and freshly ground white pepper

For the gravadlax

  • 1 1/2 to 2 pound piece of fresh wild salmon (preferably a thin tail piece), filleted
  • 2 tablespoons sea salt
  • 2 tablespoons sugar
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons finely chopped dill leaves plus whole sprigs for garnishing
  • Brown bread for serving
  • Butter for serving


Make the sweet mustard and dill mayonnaise

  • In a bowl, whisk the egg yolk with the mustard and sugar. Add the oil, drop by drop, whisking all the time, then add the vinegar and dill and season to taste. Cover and refrigerate.

Make the gravadlax

  • Remove all the bones from the salmon with tweezers.
  • In a bowl, mix together the salt, sugar, pepper, and chopped dill. Place the salmon on a large piece of plastic wrap and scatter the dill mixture over the surface. Wrap the salmon tightly in plastic wrap and refrigerate for a minimum of 24 hours. If you have 2 pieces of fish, place one on top of the other, flesh side together.
  • When ready to serve, wipe the dill mixture from the salmon. Slice the salmon thinly, cutting straight down to the skin. Arrange a few slices on a plate or platter with a zig-zag of the Sweet Mustard and Dill Mayonnaise over the top. Alternatively, arrange in a rosette shape and fill the center of the rosette with the mayonnaise. Garnish with the sprigs of dill and serve with the brown bread and butter.
Print RecipeBuy the Easy Entertaining cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 206kcal (10%)Carbohydrates: 4g (1%)Protein: 11g (22%)Fat: 16g (25%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 47mg (16%)Sodium: 1189mg (52%)Potassium: 283mg (8%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 53IU (1%)Vitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)

Originally published December 28, 2009


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish