recipes

Gravlax (Dill-Cured Salmon)

A delicate appetiser of dill-cured salmon preferably served with a mustard sauce.

Gravad lax, or gravlax, the short version as adopted by the English-speaking world is a delicate appetiser of dill-cured salmon preferably served with a mustard sauce. Steph Sparks, guest at Our Table in the Barossa Valley last month, was a fussy eater as a kid. 

This was never a problem at Christmas when Steph’s Mum would make a gravlax that she could never get enough of. It would become her breakfast, lunch and dinner over the festive season. Now it brings back heart-warming memories, and for Steph is a dish representing family, love and laughter. Re-create for your next family celebration.    

Ingredients

  • 750g fresh salmon filet with skin on
  • 85g sugar
  • 120g salt
  • 8 tbsp chopped dill
  • 1 tsp crushed white pepper

 Sauce:

  • 2 tbsp mild Swedish mustard
  • 1 tbsp Dijon mustard 
  • 2 tbsp sugar 
  • 1½ tbsp red wine vinegar
  • salt, white pepper
  • 200ml oil (not olive oil)
  • chopped dill 

Method

  1. Freeze the salmon before preparing it. When defrosted, scale the salmon and remove the small bones, but leave the skin on.
  2. Make a few cuts in the skin so the marinade will penetrate from below.
  3. Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill.
  4. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
  5. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.

Sauce: served alongside the dill-cured salmon. 

  1. Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper.
  2. Stir vigorously, while pouring on the oil in a steady, thin stream.
  3. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill. 

Barossa Signature Riesling

Barossa Signature Riesling

The perfect accompaniment.

See more about this wine

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