Start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of the party). What to drink: Champagne (or sparkling wine) is a classic aperitif, and versatile enough to pair nicely with the salmon's slightly sweet mustard sauce as well as with the rich Foie Gras and Cream Eggs .
Ingredients
Makes 4 servings
Gravlax
Sauce
Preparation
For gravlax:
Step 1
Heat all peppercorns and coriander seeds in small skillet over medium-high heat until spices are fragrant and seeds jump slightly, shaking skillet frequently, about 2 minutes. Crush spices in mortar with pestle or transfer to work surface, cover with kitchen towel (not terry cloth), and crush with mallet or bottom of heavy pan. Transfer spices to small bowl. Mix in salt and sugar.
Step 2
Using small sharp knife, poke 12 small holes through skin of salmon. Rub 1/3 of spice mixture over skin. Sprinkle 1/3 cup chopped dill in bottom of 7x7x2-inch or 8x8x2-inch glass baking dish. Place salmon, skin side down, atop dill. Rub remaining spice mixture into top of salmon. Press 2/3 cup chopped dill onto salmon. Cover with plastic wrap, pressing directly onto fish. Place plate or another pan atop plastic. Place heavy cans on plate. Refrigerate 2 to 3 days.
For sauce:
Step 3
Whisk mustard and vinegar in small bowl to blend. Gradually whisk in oil. Stir in chopped dill and salt. Season with ground black pepper. (Sauce can be made 3 days ahead. Cover and chill.)
Step 4
Scrape spices and dill off both sides of salmon (some spice mixture will remain). Using knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from top of fillet toward skin.
Step 5
Arrange toasts on platter; top with salmon slices, sauce, and dill sprigs.
How would you rate Dilled Gravlax with Mustard Sauce?
Leave a Review
Reviews (37)
Back to TopThis is a really nice take on gravlax, but if you want a more authentic Swedish flavour do as follows: Omit the coriander, use 50/50 sugar and salt but not too much and use coarsely crushed white pepper only. I always add some finely grated lemon zest to the spice rub, but this is not old school style. Don't mess with the sauce though, it's great.
annapanna
SwedenSwedenStockholm, Sweden
3/22/2017
I had found this recipe in Bon Appetit many years ago and made it with great results. When I moved I threw away my Bon Appetit collection and I have greatly regretted it ever since. Thank you for posting this recipe. I thought I had a copy in my recipe box, and I would have felt foolish to have raved about gravlax, and been stuck with a mediocre recipe. IMHO coriander is a key ingredient and adds depth to the flavor (rather than a saltier sashimi taste) but the taste buds want what they want.
chynakatsun
Northern NJ
8/27/2016
I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible: http://www.youtube.com/watch?v=cAm6x6R8V4o
TusharNijWij
London
1/16/2014
This recipe is simple and EXCELLENT. My husband loves lox and said that these were some of the best he'd had. The recipe is very simple, and takes almost no preparation time. I made two filets at the same time, and we ate one after it had cured for 2 days, and one after 3, and I couldn't tell a difference in the flavor or texture.
charbamba
Sacramento, CA
11/13/2013
This is a really simple yet spectacular recipe. Last time I made this, a guest who despises fish went back for third and fourths and still talks about it half a year later. Just a great recipe.
avokeefe
Maine
6/30/2013
Definitely my favorite.
Anonymous
Toronto, CDN.
9/30/2012
Stunning! and I've had lots of gravlox!
nfawcett
12/14/2011
Amazing. Very easy to make, elegant appetizer. I used as an amuse bouche for our last dinner party on crackers. My husband thought serving raw fish was a risk, but all of the guests loved it! Recipe makes a lot, I made 30 pieces with about 3-4 oz. left over so I could have made about another dozen. I still have about 3 oz of sauce left too.
Anonymous
walker valley ny
11/7/2011
FABULOUS!We bought a piece of Copper River and loved, loved, loved this recipe. My husband says all salmon must use this sauce. I put it on some crustini with a few capers and chopped red onion in addition to the sauce and dill and we are most happy.
Anonymous
Payson, AZ USA
6/11/2011
I do have to wonder...who's idea was it to put coriander in here? Made a similar recipe tonight, sans coriander, but with orange zest. Will try the mustard sauce. Coriander?!
SarahInMinneapolis
4/28/2011
Excellent recipe and super easy just as it is. I've made this with both farm-raised atlantic salmon and wild alaskan sockeye salmon. Both are good, but the wild sockeye salmon was, by far, superior in taste and texture. This recipe is a keeper!
mcgmcmulli
Socorro, NM
9/21/2010
Good Gravlax. I added a tablespoon of Vodka to the mix. I would suggest at least 48 hrs preferably 72 curing and do not omit the sauce. I didnt have honey mustard on hand so I used Dijon and added a tablespoon of honey.
SLocascio1
New York City
8/11/2009
Perfect recipe for gravlax and the sauce. Following advice, I also used 2 tbsps vodka as marinade: as I have not made it without vodka I cannot tell if this made a difference or not. I used organic salmon, and it was both firm and tender, getting raves from the 14 people at the dinner.
ParisAlex
6/22/2009
so easy and sooooo good, I used fennel as I couldn't find fresh dill and it was just perfect
sigiwi
New Zealand
1/3/2009
This was a wonderful dish. It was easy to make and the recipe, as is, was perfect. I got rave reviews. I will definitely make this again.
jhntaylor
Arcadia, CA
1/2/2009
