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curing Scandinavian
Gravlax Recipe-542

Photo by: Tom Eckerle
Comments: 0


Yield: Serves at least 12


  • 2 fresh salmon fillets with skin intact (about 3 pounds)
  • ¼ cup kosher salt
  • 1/3 cup sugar
  • 2 tablespoons black peppercorns, crushed
  • 2 large bunches dill

Mustard Dill Sauce:

  • 1/4 cup Dijon-style mustard
  • 1/2 teaspoon dry mustard
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh dill


Wash and pat the salmon dry with paper towels. In a bowl, combine the salt, sugar, and pepper. Arrange a few sprigs of dill in the center of a sheet of foil large enough to envelop the fish. Place 1 fillet, the skin side down, on top of the dill. Sprinkle with half the seasonings and some of the dill. Place the remaining fillet, the skin side up, on top of the seasonings.  Sprinkle with the remaining seasonings and dill. Tightly wrap the foil around the fish, set the fish on a baking dish, and weigh down with a heavy board. Refrigerate for at least 2 days, turning once every 12 hours and basting with its natural juices.

For the Mustard Dill Sauce:

In a mixng bowl, combne the prepared and dry mustards. Whisk in the sugar, vinegar, and wine. Slowly whisk in the oil t make a sauce that is the consistency of mayonnaise. FOld in the dill and chill. Makes 3/4 cup.

When the gravlax is ready, wipe off the dill and seasoning with a paper towel. Thinly slice on the diagonal, removing the rosy flesh from the skin as you would smoked salmon. Serve with Mustard Dill Sauce, freshly milled pepper, and black bread.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

236kcal (12%)
18mg (2%)
4mg (6%)
2mcg RAE (0%)
42mg (14%)
2463mg (103%)
3g (15%)
15g (23%)
1mg (4%)

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