This dish holds a special place in my heart.
It’s an adaptation from Marcus Samuelsson’s Aquavit cookbook. We were fortunate enough to dine at his Minneapolis restaurant in the 90s, and both my husband and I were captivated by the elegance and exquisite flavors of his cuisine. I even had the opportunity to serve him during my time as a waiter at Kikugawa restaurant in Northeast Minneapolis, where his lively personality and appreciation for Japanese cuisine were evident.
Inspired by our travels to Norway and its vibrant fish markets, and drawing on our own Scandinavian heritage, we began preparing Gravlax for Christmas. It quickly became a beloved tradition, even among our family members who aren’t typically fond of fish. The silky texture and delicate flavor, reminiscent of high-quality sashimi, appeal to my Japanese palate as well. The accompanying dill mustard sauce is truly exceptional, so don’t be tempted to skip it.
The technique of curing fish has ancient roots, particularly in island nations where it was essential for preservation. Over time, the addition of dill and mustard sauce evolved into the Gravlax we enjoy today. “Grav” in Swedish means “to grab,” and “lax” means salmon.
We hope you savor this dish as much as we do, and we wish you a joyous holiday season.
Gravlax with Mustard Sauce
Equipment
- blender
Ingredients
- 2.5-3 pounds salmon Fresh salmon, sashimi grade, skin-on, pin boned
- 1/2 cup sugar
- 1/4 salt We like Diamond Cristal Kosher Salt
- 2 tablespoon cracked white peppercorns
- 2-3 bunches dill stems and leaves coarsely chopped
Dill Mustard Sauce
- 2 tablespoon honey mustard
- 1 teaspoon Dijon mustard
- 2 teaspoon sugar
- 1 1/2 tablespoon white wine vinegar
- 1 tablespoon cold strong coffee
- pinch salt
- pinch black pepper freshly ground
- 1/2 cup soy bean oil
- 1/2 cup fresh dill leaves chopped
Instructions
- Gather the ingredients.
- Combine the sugar, kosher salt, and pepper corns in a small bowl and mix well. Do not use table salt. We recommend Diamond Crystal Kosher Salt or Morton's.
- Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let it cure for 36 hours. Turn it over every 12 hours. If you are curing a whole side of salmon, the tail part will cure faster and can be remove earlier.
- Gather ingredients for the mustard sauce.
- On the day of serving, prep the mustard sauce by combining the mustards, sugar, vinegar, coffee, salt, and pepper in a blender. With the machine running, add the oil in a slow, steady stream, blending until the sauce is thick and creamy. Transfer the sauce to a bowl and stir in the dill. Make this a couple of hours ahead so the flavor will come together.
- To serve, using a knife and scrape the seasonings off the gravlax. Slice the gravlax against the grain and remove it from the skin. Serve with crackers, the mustard sauce and garnish with fresh dill.
P Norman
I am Swedish and the recipe is spot on (the addition of coffee in the sauce is not traditional, but that is what Marcus Samuelsson did I think.
However “grav” means “bury” and not “grab”. Originally this was prepared by burying the fish in the sand on the beach.
Elizabeth L
The coffee is an interesting addition to the mustard sauce. Will try this dish one day. Thank you for sharing!