Salmon cured in salt, sugar and dill for two to three days, sliced paper-thin and served with hovmastersaus, a sweet mustard-and-dill sauce, on rye crispbread.

Gravlaks (literally buried salmon) descends from a medieval Nordic preservation method of fermenting salmon under stones with salt; the modern fresh dill-and-sugar cure that defines it today dates to the late 19th century, when refrigeration removed the need for fermentation. The Norwegian version uses sea-farmed Atlantic salmon, cured 48 to 72 hours. Lofoten Fiskerestaurant, Solsiden and Theatercaféen carry the canonical Oslo version with hovmastersaus, sweet mustard-and-dill, on rye crispbread.

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Make it at home

Serves 8PT2DEasy

Ingredients

  • 1kg side of skin-on Norwegian salmon, scaled and pin-boned
  • 75g coarse sea salt
  • 75g caster sugar
  • 1 tbsp coarsely cracked white peppercorns
  • 1 large bunch fresh dill, roughly chopped (about 60g)
  • 2 tbsp aquavit (optional)
  • Lemon zest from 1 unwaxed lemon
  • 3 tbsp Dijon mustard (for the sauce)
  • 1 tbsp coarse mustard (for the sauce)
  • 2 tbsp caster sugar (for the sauce)
  • 2 tbsp white wine vinegar (for the sauce)
  • 150ml neutral oil (for the sauce)
  • 3 tbsp finely chopped dill (for the sauce)

Method

  1. Place the salmon skin-side down on a sheet of cling film large enough to wrap it. Check for any pin bones with tweezers.
  2. Mix the salt, sugar, white pepper and lemon zest. Spread evenly over the flesh. Sprinkle over the aquavit if using.
  3. Pack the chopped dill thickly over the cure so the flesh is hidden.
  4. Wrap tightly in two layers of cling film, place in a deep tray and weight with a board or another tray topped with a few tins.
  5. Refrigerate for 48 hours, turning the parcel every 12 hours. Liquid will pool; do not drain.
  6. After curing, unwrap, scrape off the cure and pat dry. Slice paper-thin on a 45-degree angle, leaving the skin behind.
  7. For the sauce, whisk both mustards, sugar and vinegar. Drizzle in the oil whisking constantly to emulsify, then fold in the chopped dill.
  8. Serve the gravlaks with the mustard sauce, rye crispbread or rye bread, lemon wedges and extra dill fronds.

Editor tip. Use very fresh salmon from a fishmonger who knows it is for curing; the fillet keeps four days cured. Freeze the unsliced piece for longer storage.

Common allergens: Fish, Mustard.