This gravlax recipe, sometimes called gravadlax, 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. We use it 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
- Quick Glance
- 20 M
- 20 M
- Serves 12 to 16 as an appetizer
- 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
- 1. 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
- 2. Remove all the bones from the salmon with tweezers.
- 3. 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.
- 4. 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.