Cured salmon (gravlax) thinly sliced and served atop hearty rye rounds, drizzled with a traditional mustard-dill sauce. Simple, elegant, and packed with flavor.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 20 minsFor the Gravlax (Cured Salmon)
1 lb skin-on salmon fillet, pin bones removed
3 tbsp sea salt
2 tbsp sugar
1 tsp white pepper
Zest of 1 lemon
1 bunch fresh dill, roughly chopped
Optional: 1 tablespoon vodka or aquavit (for a more traditional cure)
For the Mustard Dill Sauce (Hovmästarsås)
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp honey or sugar
1 tbsp white wine vinegar
4 tbsp neutral oil (canola or grapeseed)
2 tbsp chopped fresh dill
Salt and black pepper, to taste
For Serving
16 slices of thin rye bread or rye cocktail rounds
Optional: radish slices, pickled onions, or microgreens for garnish
Lemon wedges for squeezing
Prepare the Gravlax (2 Days Ahead)
1
Mix salt, sugar, pepper, and lemon zest in a bowl.
On a sheet of plastic wrap, lay half of the dill. Place the salmon skin-side down on top.
Rub the curing mix all over the salmon flesh. Top with remaining dill.
Wrap tightly in plastic wrap and place in a dish.
Weigh it down (with a plate or small pan) and refrigerate for 36–48 hours , flipping once or twice during curing.
Once cured, unwrap, gently rinse off cure under cold water, and pat dry .
Thinly slice on a bias just before serving.
Make the Mustard Dill Sauce
2
In a small bowl, whisk together both mustards, honey, and vinegar.
Slowly drizzle in oil while whisking until emulsified.
Stir in chopped dill, and season with salt and pepper.
Chill until ready to serve. Can be made up to 3 days in advance.
Assemble the Appetizer
3
Toast rye bread if desired, then cut into rounds or triangles.
Place a slice of gravlax on each piece of bread.
Spoon or drizzle with mustard dill sauce.
Garnish with a radish slice, microgreens, or lemon zest.
Pairing Suggestions
4
Wine: Dry Riesling, Grüner Veltliner, or Champagne
Cocktail: Aquavit & tonic, Dill martini, or a lemon spritz
Non-alcoholic: Sparkling elderflower water or cucumber tonic
Ingredients For the Gravlax (Cured Salmon)
1 lb skin-on salmon fillet, pin bones removed
3 tbsp sea salt
2 tbsp sugar
1 tsp white pepper
Zest of 1 lemon
1 bunch fresh dill, roughly chopped
Optional: 1 tablespoon vodka or aquavit (for a more traditional cure)
For the Mustard Dill Sauce (Hovmästarsås)
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp honey or sugar
1 tbsp white wine vinegar
4 tbsp neutral oil (canola or grapeseed)
2 tbsp chopped fresh dill
Salt and black pepper, to taste
For Serving
16 slices of thin rye bread or rye cocktail rounds
Optional: radish slices, pickled onions, or microgreens for garnish
Lemon wedges for squeezing
Directions Prepare the Gravlax (2 Days Ahead)
1
Mix salt, sugar, pepper, and lemon zest in a bowl.
On a sheet of plastic wrap, lay half of the dill. Place the salmon skin-side down on top.
Rub the curing mix all over the salmon flesh. Top with remaining dill.
Wrap tightly in plastic wrap and place in a dish.
Weigh it down (with a plate or small pan) and refrigerate for 36–48 hours , flipping once or twice during curing.
Once cured, unwrap, gently rinse off cure under cold water, and pat dry .
Thinly slice on a bias just before serving.
Make the Mustard Dill Sauce
2
In a small bowl, whisk together both mustards, honey, and vinegar.
Slowly drizzle in oil while whisking until emulsified.
Stir in chopped dill, and season with salt and pepper.
Chill until ready to serve. Can be made up to 3 days in advance.
Assemble the Appetizer
3
Toast rye bread if desired, then cut into rounds or triangles.
Place a slice of gravlax on each piece of bread.
Spoon or drizzle with mustard dill sauce.
Garnish with a radish slice, microgreens, or lemon zest.
Pairing Suggestions
4
Wine: Dry Riesling, Grüner Veltliner, or Champagne
Cocktail: Aquavit & tonic, Dill martini, or a lemon spritz
Non-alcoholic: Sparkling elderflower water or cucumber tonic
Gravlax on Rye with Mustard Dill Sauce
