Dill-Cured Gravlax with Classic Hovmästarsås

⏱ 2910 min · Serves 10

A Swedish smörgåsbord icon: a side of salmon slowly cured in salt, sugar and a forest of dill until silky and translucent, then sliced whisper-thin and served with sweet-sharp mustard-dill sauce. Twenty minutes of work, two days of patience, and a genuinely show-stopping plate.

Per serving: 330 kcal · 21.0g protein · 6.5g carbs · 24.0g fat

Ingredients

• 1 kg salmon fillet, skin on, centre cut, pin-boned
• 80 g coarse sea salt
• 70 g caster sugar
• 2 tsp white peppercorns, coarsely crushed
• 2 large bunches dill (about 80 g), roughly chopped, stalks included
• 2 tbsp aquavit or vodka (optional)
• 1 tsp finely grated lemon zest
• For the hovmästarsås:
• 3 tbsp Swedish sweet mustard (or 2 tbsp Dijon + 1 tsp honey)
• 1 tbsp Dijon mustard
• 2 tbsp caster sugar
• 2 tbsp white wine vinegar
• 1 egg yolk (optional, for a thicker sauce)
• 150 ml neutral oil, such as rapeseed
• 4 tbsp finely chopped dill
• Salt and white pepper, to taste
• To serve:
• Rye or crispbread
• Lemon wedges

Method

1. Pat the salmon dry and run your fingers along the flesh to check for stray pin bones; pull any out with tweezers.
2. Mix the salt, sugar, crushed white peppercorns and lemon zest in a bowl.
3. Lay a large double sheet of cling film in a dish. Scatter a third of the dill on it, place the salmon skin-side down on top, rub over the aquavit if using, then pack the salt-sugar cure evenly over the flesh. Cover with the remaining dill.
4. Wrap tightly in the cling film, set in a dish (it will release a lot of brine), and weight with a small board and a couple of tins.
5. Refrigerate for 48 hours, turning the parcel every 12 hours and spooning the brine back over the fish.
6. Unwrap, scrape off the dill and cure, and pat dry. Do not rinse under water unless it tastes too salty — a quick wipe with kitchen paper is enough. Chill uncovered for 1 hour to firm the surface.
7. For the sauce, whisk both mustards, the sugar and the vinegar (and the egg yolk if using) until smooth and glossy.
8. Trickle in the oil in a very thin stream, whisking constantly, until you have a thick, emulsified sauce. Stir in the chopped dill and season with salt and white pepper. Rest 30 minutes for the flavours to meld.
9. Slice the gravlax on a shallow angle into thin, wide slices, leaving the skin behind.
10. Fan the slices onto a cold platter, spoon over some hovmästarsås and serve the rest alongside with rye bread and lemon wedges.