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Slices of DIY gravlax with whole grain mustard sauce drizzled and on the side.
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5 from 2 votes

DIY Gravlax with a Whole Grain Mustard Sauce

Prep Time20 minutes
Curing Time3 days
Total Time3 days 20 minutes
Course: Appetizer, Breakfast, brunch
Cuisine: scandanavian
Servings: 8
Calories: 137kcal
Author: Teri & Jenny

Ingredients

whole grain mustard and dill sauce

  • ½ cup whole grain mustard
  • 3 tablespoons light brown sugar
  • 1 ½ tablespoons champagne vinegar
  • 1 tablespoon minced dill

salmon

  • 1 pound side of salmon (boneless and skin on), cut in half crosswise
  • 1 bunch dill
  • ¼ cup light brown sugar
  • ¼ cup kosher salt
  • 2 teaspoons crushed fennel seeds
  • 1 teaspoon crushed black peppercorns
  • zest of 1 lemon
US Customary - Metric

Instructions

  • For the mustard sauce: Place all the mustard sauce ingredients into a mixing bowl and whisk together. Cover and refrigerate.
  • For the gravlax: Place a couple sheet of plastic wrap over one another. Lay one of the salmon fillets onto the plastic wrap, skin-side down. Cover the flesh of the salmon fillet with the bunch of dill.
  • In a mixing bowl, combine the remaining ingredients and mix together.
  • Sprinkle the entire cure mixture generously over the dill topped salmon fillet and top with the other salmon fillet, skin-side up.
  • Tightly wrap the sandwiched fillets together and place into a resealable plastic bag, removing all the air.
  • Place the bundle into a baking dish and weigh down with something like a jar of tomato sauce. Refrigerate and cure for 1 day. Turn the bundle over and place “weight” back over the fillets. Continue to cure salmon for another day.
  • At this point the bundle can be flipped and cured for an additional day or it can be rinsed at this point. (48-72 hour cure depending on desired flavor and texture)
  • Carefully unwrap the salmon and gently rinse the dill and cure mixture from the salmon surface with a damn and sterile cloth.
  • Thinly slice gravlax, removing it from the skin as it’s sliced.
  • Serve thinly sliced gravlax over toast points with a drizzle of whole grain mustard sauce.

Notes

  • *Makes 1 pound

Nutrition

Calories: 137kcal | Carbohydrates: 12g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 3742mg | Potassium: 323mg | Fiber: 1g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg