Gravlax on Rye with Mustard-Dill Sauce

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.

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

Cure the Salmon

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

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

Unwrap the salmon, pat dry, and slice thinly at an angle with a sharp knife.

Assemble the Crostini

Spread a small amount of mustard sauce on rye bread slices.
Top with a few ribbons of gravlax and garnish with dill or lemon zest.

Serve With

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

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Gravlax on Rye with Mustard-Dill Sauce