Cured salmon (gravlax) thinly sliced and served atop hearty rye rounds, drizzled with a traditional mustard-dill sauce. Simple, elegant, and packed with flavor.
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.
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.
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.
Wine: Dry Riesling, Grüner Veltliner, or Champagne
Cocktail: Aquavit & tonic, Dill martini, or a lemon spritz
Non-alcoholic: Sparkling elderflower water or cucumber tonic
6 servings