Best 12 Gravlax With Sweet Mustard Sauce Recipes

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**Gravlax: A Culinary Journey into Scandinavian Delicacy**

Gravlax, a Nordic culinary masterpiece, embarks you on a delectable journey through the flavors of Scandinavia. This cured salmon dish, steeped in tradition, combines the essence of fresh salmon, aromatic herbs, and a symphony of spices. Its distinct flavor profile, born from the curing process, tantalizes the taste buds, leaving a lasting impression.

In this culinary exploration, we present two enticing gravlax recipes, each offering a unique twist on this classic dish. Our first recipe, Gravlax with Sweet Mustard Sauce, marries the delicate flavors of salmon with a creamy, tangy mustard sauce, creating a harmonious balance of flavors. The second recipe, Gravlax with Dill and Aquavit, introduces a refreshing burst of dill and a hint of caraway-infused aquavit, adding a layer of complexity to the traditional gravlax experience.

As we delve into the intricacies of these recipes, you'll discover the art of curing salmon, the careful selection of herbs and spices, and the techniques for achieving the perfect texture and flavor. Embark on this culinary adventure and savor the exquisite taste of gravlax, a testament to the culinary heritage of Scandinavia.

Here are our top 12 tried and tested recipes!

GRAVLAKS WITH SWEET MUSTARD SAUCE



Gravlaks with Sweet Mustard Sauce image

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.

Provided by Andreas Viestad

Categories     Mustard     Marinate     Salmon     Dill     Seed

Yield Makes 12 main-course or 20 appetizer servings

Number Of Ingredients 7

Two 3-pound salmon fillets, skin on, any pinbones removed
1/3 cup salt
2/3 cup sugar
1 tablespoon coarsely ground black pepper
3 tablespoons finely chopped fresh dill
1 teaspoon dill seeds
Sweet Mustard Sauce

Steps:

  • Rinse the fillets in cold water and pat them dry with paper towels. Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish just big enough to hold the fillets. Scatter the pepper, fresh dill, and dill seeds over it. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a heavy weight, such as two heavy dishes or a saucepan, on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
  • To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices on the diagonal with a sharp thin knife. The flesh from the tail will be leaner than the flesh from the belly. Serve with the mustard sauce.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Bobby Flay

Time P1DT6h

Number Of Ingredients 14

1/2 cup salt
1/2 cup sugar
2 tablespoons cracked white peppercorns
2 to3 pounds fresh salmon filets (preferably center piece, skin on)
3 bunches fresh dill
Mustard sauce, recipe follows
1 tablespoon sweet mustard
1 teaspoon French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Salt
Pepper
3/4 cup salad oil
1/4 cup chopped dill

Steps:

  • 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 six hours at room temperature.
  • Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
  • To serve:
  • Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
  • Decorate the platter with lemon, dill and skin.
  • Mix the mustards, 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 the chopped dill.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Time P1DT6h

Number Of Ingredients 14

1/2 cup salt
1/2 cup sugar
2 tablespoons cracked white peppercorns
2 to3 pounds fresh salmon filets (preferably center piece, skin on)
3 bunches fresh dill
Mustard sauce, recipe follows
1 tablespoon sweet mustard
1 teaspoon French mustard
2 teaspoons sugar
1 1/2 tablespoons white wine vinegar
Salt
Pepper
3/4 cup salad oil
1/4 cup chopped dill

Steps:

  • 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 six hours at room temperature.
  • Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.
  • To serve:
  • Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.
  • Decorate the platter with lemon, dill and skin.
  • Mix the mustards, 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 the chopped 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 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 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 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.

SWEET MUSTARD SAUCE



Sweet Mustard Sauce image

Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes about 1 cup

Number Of Ingredients 3

1/3 cup Dijon mustard
1/3 cup grainy mustard
1/4 cup sugar

Steps:

  • Stir together all ingredients.

GRAVLAX WITH MUSTARD SAUCE



Gravlax with Mustard Sauce image

Make this Gravlax with Mustard Sauce for tea time.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 pounds

Number Of Ingredients 10

1/2 cup coarse salt
2 tablespoons sugar
1 tablespoon plus 1 teaspoon whole coriander seeds
1 teaspoon freshly ground black pepper
1 (3-pound) boneless salmon fillet, skin on
1/4 cup extra-virgin olive oil
2 tablespoons vodka
1 bunch fresh dill, coarsely chopped
Thinly sliced pumpernickel bread, cut into squares
Mustard Sauce

Steps:

  • With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.
  • Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.
  • Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.
  • Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.
  • Serve on bread, topped with Mustard sauce and reserved dill.

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.

GRAVLAX WITH SWEET MUSTARD AND DILL SAUCE



Gravlax With Sweet Mustard and Dill Sauce image

Make and share this Gravlax With Sweet Mustard and Dill Sauce recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time P3D

Yield 6 serving(s)

Number Of Ingredients 13

2 (2 lb) thick salmon fillets, skin on, scaled and pin bones removed
2 bunches fresh dill, chopped
4 ounces coarse rock salt
3 ounces superfine sugar
1 tablespoon white peppercorns, crushed
2 tablespoons Dijon mustard
1 tablespoon superfine sugar
1 egg yolk
4 tablespoons freshly chopped fresh dill
2/3 cup vegetable oil
1 tablespoon white wine vinegar
salt and pepper
rye bread

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 plastic wrap. 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 cure 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 up in the plastic wrap.
  • 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 every 6 hours, for 3-4 days, where possible.
  • Before serving the gravlax, rinse the cure off the fish to remove the salt and pat dry with kitchen paper.
  • Sprinkle the remaining dill over one side of the salmon and then sandwich the two fillets together again.
  • Wrap tightly in plastic wrap and chill for 6 hours.
  • To make the sauce: in a large 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.
  • Add the fresh dill and mix well.
  • To serve, cut the gravlax thinly (gravlax is traditionally served thicker than smoked salmon).
  • Place 3-4 good slices on a plate along with a spoonful of the sauce.
  • Serve with rye bread.

Nutrition Facts : Calories 640.6, Fat 35.5, SaturatedFat 5.1, Cholesterol 189.1, Sodium 260.6, Carbohydrate 16.8, Fiber 0.2, Sugar 16.4, Protein 61.1

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.

For an exquisite appetizer or lunch, embark on a culinary journey with Gravlax, a traditional Nordic dish that offers a symphony of flavors.

Tips:

  • Select the Finest Salmon: Choose high-quality, sushi-grade salmon fillets for the best results.
  • The Art of Curing: Allow the salmon to cure for at least 24 hours, but no longer than 72 hours, to achieve the perfect balance of flavors.
  • Aromatic Herbs and Spices: Enhance the gravlax with a harmonious blend of dill, sugar, salt, and pepper. For an extra layer of complexity, add juniper berries, coriander seeds, or fennel seeds.
  • Wrap with Care: Securely wrap the salmon in plastic wrap or cheesecloth to ensure an even distribution of the cure.
  • Chill and Patience: Place the wrapped salmon in the refrigerator and allow it to cure undisturbed. The wait will be worth it!
  • A Slice of Perfection: When ready, thinly slice the gravlax against the grain for elegant presentation.
  • Accompaniments: Elevate the gravlax experience with traditional accompaniments such as rye bread, blinis, or boiled potatoes. Add a dollop of crème fraîche, a squeeze of lemon, and a sprinkling of chopped red onion for a burst of flavors.
  • Sweet Mustard Sauce: Prepare a delightful sweet mustard sauce by whisking together Dijon mustard, honey, mayonnaise, and crème fraîche. This tangy and creamy sauce will complement the gravlax beautifully.

Conclusion:

Gravlax, a cured salmon dish steeped in Nordic tradition, offers a delightful symphony of flavors that will tantalize your taste buds. With careful selection of ingredients, precise curing techniques, and a touch of patience, you can create an exquisite appetizer or lunch that will impress your guests. Experiment with different herbs and spices to create your unique gravlax recipe, and don't forget the sweet mustard sauce for an extra layer of indulgence. Embark on this culinary journey and savor the delectable results!

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