Gravlax with Dill Mustard Cream
Silky cured salmon served with tangy dill mustard cream—a showstopping Scandinavian appetizer that's elegant yet simple.
- Total time
- 1440 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Pat the salmon fillet dry with paper towels and remove any pin bones with tweezers. In a small bowl, combine kosher salt, sugar, black pepper, and lemon zest, stirring until evenly mixed.
Step 2
Spread half of the salt mixture on a piece of plastic wrap, then place the salmon skin-side down on top. Sprinkle the remaining salt mixture over the flesh, then scatter the fresh dill over the salmon.
Step 3
Wrap the salmon tightly in plastic wrap and place it on a plate. Weight it down with a second plate or heavy object, then refrigerate for 24-48 hours (24 hours for a softer cure, 48 for firmer texture).
Step 4
After curing, rinse the salmon under cold water and pat dry. Whisk together crème fraîche, dijon mustard, fresh dill, and lemon juice in a small bowl until smooth and combined.
Step 5
Thinly slice the gravlax on the bias against the grain, using a very sharp knife and wiping the blade between cuts for clean slices. Arrange the slices on a platter and dollop with dill mustard cream before serving.
Tools you’ll need
- Sharp slicing knife
- Tweezers
- Plastic wrap
- Small bowl
- Whisk
- Plate or platter
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