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Gravlax

This elegant gravlax is a make-ahead holiday appetizer that blends fresh flavors and simple ingredients, perfect for any festive gathering.
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Prep Time 10 minutes
Total Time 2 days 2 hours 10 minutes
Servings: 24 servings
Course: Appetizer, Party Food
Cuisine: Scandinavian
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cure
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 20 pieces white peppercorns, crushed
  • 3 lbs skin-on salmon fillet, very fresh (sushi-grade if possible), cut in half crosswise into 2 pieces
  • 1/2 cup chopped fresh dill stems
For the Sauce
  • 1 cup honey mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp water
  • 4 tbsp granulated sugar
  • 21 oz vegetable oil (about 2 3/4 cups)
  • 3 tbsp red wine vinegar
  • Salt and black pepper, to taste
To Serve
  • Toasted bread, rye crisps, or crackers
  • Fresh dill sprigs

Method
 

Preparation
  1. Start by stirring the kosher salt, granulated sugar, and crushed white peppercorns together in a bowl.
  2. Rub the cure over every side of both salmon pieces, pressing it in gently.
  3. Place one piece skin-side down in a deep dish, scatter the chopped dill over it and set the second piece on top, skin-side up.
  4. Wrap the whole stack tightly in plastic wrap.
  5. Leave the salmon at room temperature for 1 to 2 hours, then move it to the refrigerator for 48 hours, flipping the stack halfway through.
Making the Sauce
  1. While the salmon cures, whisk together the honey mustard, Dijon, water, and sugar in a bowl.
  2. Slowly stream in the oil while whisking until the sauce turns thick and emulsified.
  3. Season it with red wine vinegar, salt, and pepper.
Serving
  1. Once the gravlax is ready, rinse off the cure, pat the fish dry, and slice it paper-thin on an angle, leaving the skin behind.
  2. Arrange the sliced gravlax on a platter with the sauce, toasted bread, and fresh dill sprigs.
  3. Serve right away or store any leftovers wrapped in the refrigerator for up to 5 days.

Notes

For the best gravlax, use the freshest salmon possible and keep it cold until you're ready to cure it. Store leftovers tightly wrapped in the refrigerator for up to 5 days, while the sauce keeps for up to 1 week. Freeze gravlax for up to 1 month, wrapped properly.