Gravlax is a Scandinavian delicacy made by curing salmon with salt, sugar, and fresh dill until silky, tender, and richly flavored. Thinly sliced and served atop dark rye bread with a dollop of mustard-dill sauce, this appetizer is elegant, refreshing, and perfect for brunches, smørrebrød platters, or festive gatherings.
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Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsTotal Time 20 mins8–10 small open-faced sandwiches
For the Gravlax
450 g skin-on salmon fillet (sushi-grade or very fresh)
2 tbsp kosher salt
2 tbsp sugar
1 tsp crushed black peppercorns
Zest of 1 lemon
½ cup fresh dill, chopped
Optional: 1 tablespoon vodka or gin
For the Mustard-Dill Sauce (Hovmästarsås)
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp honey or sugar
2 tbsp white wine vinegar or lemon juice
⅓ cup neutral oil (like canola or grapeseed)
2 tbsp chopped fresh dill
Salt and pepper, to taste
For Assembly
Thin slices of rye or pumpernickel bread
Extra dill or lemon zest, for garnish
Cure the Salmon
1
Mix salt, sugar, pepper, lemon zest, and dill.
Lay salmon skin-side down on plastic wrap; rub the cure all over.
Wrap tightly, place in a dish, and weigh down with a small pan or plate.
Refrigerate for 36–48 hours, flipping every 12 hours. Drain any liquid that collects.
Prepare the Sauce
2
In a bowl, whisk together both mustards, honey, and vinegar.
Slowly drizzle in oil while whisking to emulsify.
Stir in dill, season with salt and pepper. Chill until ready to use.
Slice the Gravlax
Assemble the Crostini
Serve With
5
Pickled onions or cucumbers
A glass of chilled Aquavit or crisp white wine
A side of hard-boiled egg or potato salad for a Scandinavian-style platter
Ingredients 8–10 small open-faced sandwiches
For the Gravlax
450 g skin-on salmon fillet (sushi-grade or very fresh)
2 tbsp kosher salt
2 tbsp sugar
1 tsp crushed black peppercorns
Zest of 1 lemon
½ cup fresh dill, chopped
Optional: 1 tablespoon vodka or gin
For the Mustard-Dill Sauce (Hovmästarsås)
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp honey or sugar
2 tbsp white wine vinegar or lemon juice
⅓ cup neutral oil (like canola or grapeseed)
2 tbsp chopped fresh dill
Salt and pepper, to taste
For Assembly
Thin slices of rye or pumpernickel bread
Extra dill or lemon zest, for garnish
Directions Cure the Salmon
1
Mix salt, sugar, pepper, lemon zest, and dill.
Lay salmon skin-side down on plastic wrap; rub the cure all over.
Wrap tightly, place in a dish, and weigh down with a small pan or plate.
Refrigerate for 36–48 hours, flipping every 12 hours. Drain any liquid that collects.
Prepare the Sauce
2
In a bowl, whisk together both mustards, honey, and vinegar.
Slowly drizzle in oil while whisking to emulsify.
Stir in dill, season with salt and pepper. Chill until ready to use.
Slice the Gravlax
Assemble the Crostini
Serve With
5
Pickled onions or cucumbers
A glass of chilled Aquavit or crisp white wine
A side of hard-boiled egg or potato salad for a Scandinavian-style platter
Gravlax on Rye with Mustard-Dill Sauce
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