GravlaxDill-Cured Salmon with Mustard Sauce
Salmon cured under refrigeration with salt, sugar, pepper, and dill, then thinly sliced and served with a mustard-dill sauce.
Prep
24h 15m
Cook
—
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salmon
- 800gAtlantic Salmon (skin on, pin bones removed, previously frozen for raw use)
- 40gSalt
- 40gWhite Sugar
- 2gBlack Pepper (coarsely ground)
- 30gFresh Dill (roughly chopped)
Sauce
- 60gDijon Mustard
- 15gWhite Sugar
- 15mlDistilled White Vinegar
- 100mlCanola Oil
- 10gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the salt, white sugar, and black pepper assigned to the salmon.
- 02
Rub the cure over the Atlantic salmon and cover it with the roughly chopped fresh dill.
- 03
Wrap the salmon tightly, place it in a rimmed dish, weight it lightly, and refrigerate at 4°C (40°F) or below for 24 to 36 hours, turning once or twice.
- 04
Unwrap the salmon, scrape off the cure and dill, and pat it dry. Keep chilled until serving.
- 05
Whisk the Dijon mustard, white sugar, and distilled white vinegar assigned to the sauce.
- 06
Slowly whisk in the canola oil until slightly thickened, then stir in the finely chopped fresh dill.
- 07
Slice the cured salmon thinly across the grain and serve cold with the mustard-dill sauce.
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