Gravlax with Mustard (Hovmästarsås)
Luxurious home-cured salmon fillets delicately seasoned with sea salt, sugar, crushed white peppercorns, and fresh dill fronds, thinly sliced and served with traditional sweet dill mustard sauce.
Ingredients
- • 600g center-cut fresh salmon fillet (sushi-grade, skin-on)
- • 2 tbsp fine sea salt
- • 2 tbsp caster sugar
- • 1 tsp crushed white peppercorns
- • 1 large bunch fresh dill fronds, coarsely chopped
- • For Hovmästarsås: 2 tbsp Swedish sweet mustard (sötstark senap), 1 tbsp Dijon mustard, 1 tbsp sugar, 1 tbsp white vinegar, 100ml rapeseed oil, 3 tbsp chopped dill
Preparation Steps
Mix salt, sugar, and crushed white peppercorns. Rub evenly over the flesh of the salmon, then pack both sides generously with fresh dill.
Wrap tightly in plastic wrap and place in a shallow dish under a light weight. Refrigerate for 48 hours, flipping every 12 hours.
Whisk mustards, sugar, and vinegar until sugar dissolves. Slowly drizzle in rapeseed oil while whisking vigorously until thick and glossy. Fold in fresh dill.
Scrape off curing herbs and slice salmon paper-thin at a 45-degree angle off the skin. Serve with hovmästarsås, rye crispbread, and lemon.