Glücksburg's Gravlax Dream: Dill-cured Salmon With Mustard Sauce

Indulge in the flavors of Schleswig-Holstein with this exquisite recipe for Glücksburg's Gravlax Dream: Dill-Cured Salmon with Mustard Sauce. This traditional dish is perfect for a special occasion or a luxurious weekend treat.

Glücksburg's Gravlax Dream: Dill-cured Salmon With Mustard Sauce

Ingredients

  • 1 lb (450g) fresh salmon fillet, skin on
  • 1 cup (240ml) coarse sea salt
  • 1 cup (240ml) granulated sugar
  • 1 bunch fresh dill, chopped
  • 2 tbsp (30ml) whole grain mustard
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) honey
  • 2 tbsp (30ml) white wine vinegar
  • 1/4 cup (60ml) olive oil
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix the sea salt, sugar, and half of the chopped dill.
  2. Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
  3. Cover the salmon with the salt and sugar mixture, then sprinkle the remaining dill on top.
  4. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish.
  5. Refrigerate for 48 hours, turning the salmon every 12 hours and basting it with the liquid that accumulates.
  6. After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water. Pat the salmon dry with paper towels.
  7. For the mustard sauce, whisk together the whole grain mustard, Dijon mustard, honey, white wine vinegar, and olive oil. Season with salt and pepper to taste.
  8. Slice the cured salmon thinly and serve with the mustard sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
48 hours
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
5g

Supplies

Plastic wrap Shallow dish

Tools

Whisk Sharp knife

Serving suggestions

Serve the dill-cured salmon with mustard sauce on a bed of fresh greens or with toasted rye bread.

Tips & tricks

For best results, use the freshest salmon available and ensure that it has been properly cleaned and deboned.

Cost

$25