Best 9 Gravad Lax With Mustard Sauce Recipes

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**Gravlax with Mustard Sauce: A Classic Scandinavian Delicacy**

Gravlax, also known as gravad lax or gravlaks, is a traditional Scandinavian dish consisting of raw salmon cured in a mixture of salt, sugar, and dill. This curing process, known as gravad, results in a tender, flavorful, and slightly firm texture, making gravlax a popular appetizer or main course. Accompanied by a creamy and tangy mustard sauce, gravlax offers a delightful balance of flavors and textures. In this article, we present two variations of gravlax recipes: a classic gravlax recipe and a beetroot-cured gravlax recipe that adds a vibrant color and earthy flavor to the dish. Both recipes are easy to follow and can be prepared in advance, making them perfect for special occasions or everyday meals.

Let's cook with our recipes!

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

Steps:

  • Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
  • Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
  • 1/4 cup Dijon mustard
  • 1 teaspoon ground dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh dill
  • Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
  • Yield: 3/4 cup

GRAVLAX AND MUSTARD SAUCE



Gravlax and Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time P3D

Yield 10 to 20 servings, depending o

Number Of Ingredients 8

5-6 pound side of boneless filet of salmon, skin left on
2 red onions, sliced wafer thin
bunch fresh dill, leaves pulled off the stem, chopped
1/4 cup salt
1/2 cup sugar
1/4 cup green peppercorns, coarsely chopped
1 tablespoon juniper berries, lightly crushed
juice of 2 lemons mixed with 1 teaspoon vanilla

Steps:

  • With tweezers or pliers, pull out the intermuscular bones of salmon. In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions. In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well. Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions. Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices. Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods. Cover the dish and weights with aluminum and refrigerate for 2 to 3 days. During the marination time, spoon the juices the salmon give off and marinade back over the salmon. After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side. Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres. To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire wisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill.
  • for sauce: 1/2 cup dark prepared mustard, 2 teaspoons dry mustard, 1/3 cup sugar, 1/4 cup white cider vinegar,/ 2/3 cup vegetable oil and 1/3 cup chopped fresh dill.

GRAVLAX SAUCE



Gravlax Sauce image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

GRAVAD LAX WITH MUSTARD SAUCE



Gravad Lax with Mustard Sauce image

Provided by Nika Standen Hazelton

Categories     Mustard     Appetizer     Salmon     Cognac/Armagnac     Winter     Dill     House & Garden

Yield Makes about 15-20 smörgasbord servings

Number Of Ingredients 15

7-8 pounds middle cut of fresh salmon in one piece, with bones
2/3 cup salt
1/2 cup sugar
1 tablespoon whole white pepper, coarsely crushed
1 teaspoon whole allspice, coarsely crushed
6 tablespoons cognac
2 large bunches fresh dill weed
Mustard Sauce
9 tablespoons light olive oil
3 tablespoons white vinegar
2-3 tablespoons prepared sharp mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup sugar
1/8 teaspoon cardamom

Steps:

  • Wipe salmon with a damp cloth. Leave skin on, but carefully remove bone so that big fillets remain. Be careful not to break fish. Mix together salt, sugar, white pepper and allspice. Rub seasonings carefully into all surfaces of the fish. Sprinkle fish with cognac. Wash dill and shake dry. Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum). Place one piece of salmon, skin side down, on dill. Cover salmon with another third of the dill. Top with second piece of salmon, skin side up and cover with remaining dill. Set heavy plate or board on salmon, or a plate, weighted down. Refrigerate salmon for at least 24, preferably 36 or 48, hours.
  • Drain fish and scrape off dill and spices. Slice on a slant, wafer thin, away from the skin. Serve with lemon wedges, mustard sauce and freshly ground black pepper. Gravad lax will keep under refrigeration for about 8-10 days only.
  • Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully. Cut skin into strips and fry in hot butter until crisp. Add a strip of skin to each serving.
  • Combine ingredients and blend thoroughly. Chill sauce for several hours. At serving time, beat smooth with fork or wire whisk - do not use rotary beater. Makes about 1 cup sauce.

GRAVAD LAX WITH A MUSTARD AND DILL SAUCE



Gravad Lax With a Mustard and Dill Sauce image

I love making this for dinner parties and any time really when salmon is available at a reasonable price. Serve with buttered toast or rye bread and slices of cucumber. Curing time not included. The sauce is like a mayonnaise and is quickly made using an electric mixer.

Provided by PetsRus

Categories     Lunch/Snacks

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
1 cup finely chopped fresh dill
2 ounces coarse rock salt
2 ounces fine sugar
1 tablespoon white peppercorns, crushed
some dill (to garnish)
2 tablespoons Dijon mustard
1 tablespoon fine sugar
1 egg yolk
1 -2 tablespoon fresh finely chopped dill
150 ml vegetable oil or 150 ml peanut oil
1 tablespoon white wine vinegar
salt and pepper

Steps:

  • To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
  • Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
  • Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
  • Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
  • Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
  • Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
  • Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
  • Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
  • To make the sauce:.
  • In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
  • Start to add the oil at a constant pace, when used up whisk in the vinegar.
  • Taste the sauce and adjust seasoning if needed, add the dill and mix well.
  • To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
  • Garnish with the dill.

GRAVLAX WITH SWEET MUSTARD SAUCE



Gravlax with Sweet Mustard Sauce image

This cold-cured fish and popular appetizer needs to stand in the refrigerator for at least one day, so plan ahead. The resulting fresh, delicate taste will be worth the wait.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time P2D

Number Of Ingredients 12

1 side skin-on wild salmon (about 3 pounds), halved crosswise
2 cups fennel fronds or fresh dill, coarsely chopped
1/2 cup sugar
1/2 cup coarse salt
3 tablespoons coarsely chopped lemon zest
1 1/2 teaspoons whole pink or black peppercorns, crushed
1 tablespoon caraway seeds, crushed (optional)
1 tablespoon aquavit or vodka
Sweet Mustard Sauce(optional)
1 loaf pumpernickel bread, thinly sliced and crusts removed
1 small red onion, thinly sliced
1 fennel bulb or cucumber (peeled and seeded), thinly sliced

Steps:

  • Rinse salmon; pat dry with paper towels. Trim excess fat and bones, and pull out pin bones using kitchen tweezers.
  • Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap.
  • Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. Rub salmon with half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
  • Wrap salmon tightly in the plastic wrap. Set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. Refrigerate, flipping salmon halfway through, for 1 to 2 days (the longer the fish cures, the denser the flesh will be).
  • Unwrap salmon; discard liquid, and wipe off remaining curing mixture. Thinly slice salmon on the bias with a long, thin knife. Spread sweet mustard sauce on bread. Top with gravlax, onion, and fennel.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Marcus Samuelsson

Categories     Mustard     Appetizer     Marinate     No-Cook     Salmon     Healthy     Dill

Number Of Ingredients 14

For gravlax:
One 2-3 lb. fresh salmon fillet (preferably center piece, skin on)
1 cup salt
1 cup sugar
2 tbs. cracked white peppercorns
3 bunches fresh dill, stems included
For mustard sauce:
1 tbs. sweet mustard
1 tsp. French mustard
2 tsp. sugar
1 1/2 tbs. white wine vinegar
Salt and pepper
3/4 cup salad oil
1/4 cup chopped dill

Steps:

  • Make gravlax:
  • Mix salt, sugar, and white peppercorns.
  • Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
  • Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
  • Make mustard sauce:
  • Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in chopped dill.
  • Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2" wide, and blacken them in a very hot cast-iron skillet. Decorate platter with lemon, dill, and skin.

GRAVAD LAX



Gravad Lax image

This Nordic staple is the perfect hors d'oeuvre for your holiday get-together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 (1 1/2 to 2 pound) center-cut salmon fillets, boneless and skin on
3 tablespoons coarse sea salt
3 tablespoons sugar
1 tablespoon crushed white peppercorns
1 large bunch fresh dill, (about 5 ounces)
Pumpernickel bread, for serving
Cucumber slices, for serving
Hard-cooked eggs, for serving
Salmon roe, for serving
Sour cream, for serving

Steps:

  • Place salmon on a parchment paper-lined work surface. Remove any remaining bones. Wipe salmon with a damp cloth, being careful not to tear fish.
  • In a medium bowl, combine salt, sugar, and peppercorns. Select a shallow dish big enough to hold one fillet; place one-third of the dill in the bottom. Place 1 salmon fillet, skin-side down, on top of dill. Rub one-third of the salt mixture into flesh of fish, and top with half of remaining dill. Rub half of remaining salt mixture into flesh of the second half of salmon, and place, flesh-side down, on top of dill. Rub remaining salt mixture into skin, and top with remaining dill.
  • Wrap dish tightly in plastic wrap. Place a small board or baking dish on top, and weight it down. Refrigerate for at least 36 hours and up to 48 hours.
  • Scrape off seasonings; discard. Slice salmon on the bias, and serve garnished with pumpernickel bread, cucumber slices, hard-boiled eggs, salmon roe, and sour cream.

GRAVADLAX



Gravadlax image

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Provided by Barney Desmazery

Time P2D

Number Of Ingredients 12

2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
75g flaky sea salt
75g golden caster sugar
1 tsp black peppercorn, roughly crushed
zest of 1 lemon
8 juniper berries, crushed (optional)
small bunch (about 20g) dill, roughly chopped
2 tbsp gin (optional)
pumpernickel sauce, to serve
small bunch (about 20g) dill, roughly chopped
4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
2 tbsp muscovado sugar

Steps:

  • Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
  • Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
  • Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
  • To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
  • To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Nutrition Facts : Calories 288 calories, Fat 15.9 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 15.2 grams carbohydrates, Sugar 15.2 grams sugar, Fiber 0.1 grams fiber, Protein 20.8 grams protein, Sodium 4.3 milligram of sodium

Tips:

  • Choose the freshest salmon possible. Gravad lax is a raw dish, so the quality of the salmon is paramount. Look for fish that is firm to the touch and has a bright, vibrant color.
  • Use a sharp knife to slice the salmon. This will help to prevent the fish from tearing and will give you clean, even slices.
  • Don't over-cure the salmon. The curing time will vary depending on the thickness of the salmon and your personal preferences. However, as a general rule, 24-36 hours is sufficient.
  • Use a variety of herbs and spices in your curing mix. This will give the gravad lax a complex and flavorful taste. Some popular choices include dill, juniper berries, and citrus zest.
  • Serve gravad lax with a variety of accompaniments. Some popular choices include mustard sauce, crème fraîche, and blinis.

Conclusion:

Gravad lax is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be tailored to your own personal preferences. So next time you're looking for a new and exciting way to enjoy salmon, give gravad lax a try!

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