Saucepan@saucepan · Shared this recipeFollowSwedish · appetizerSwedish GravlaxDill-cured salmon, a classic Swedish delicacy, is marinated with salt, sugar, and pepper, then served thinly sliced with a mustard sauce.servings6Original recipe on sweden.seKeep this recipeAdd a copy of Swedish Gravlax to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients6 servingsBack to 6 servings750 g fresh salmon fillet with skin on, 26 oz4 tbsp sugar, 2 oz4 tbsp sea salt, 2 oz100 g chopped dill, 3.5 oz2 tsp crushed white pepperSauce2 tbsp mild Swedish mustard1 tsp Dijon mustard2 tbsp sugar1.5 tbsp red wine vinegarsaltwhite pepper200 ml oil (not olive oil), 1 cupchopped dillStepsClear checksTap an ingredient or step to check it off.1Step 1: To minimise the risk connected with eating raw fish, you might want to freeze the salmon before preparing it.2Step 2: When defrosted, scale the salmon and remove the small bones that might remain, but leave the skin on.3Step 3: Make a few cuts in the skin so the marinade will penetrate from below.4Step 4: Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon fillet along with plenty of dill.5Step 5: Place a weighted cutting board on top of the salmon fillet and let it marinate at room temperature for 2–4 hours.6Step 6: Then refrigerate for 24−48 hours, turning the salmon fillet a few times.7Step 7: To serve, unwrap the fish and brush off the marinade.8Step 8: Cut into thin slices without getting too close to the skin, so the dark salmon is included.9Step 9: Gravlax sauce is served alongside the dill-cured salmon.10Step 10: Mix the mustard, sugar and vinegar and season with salt and freshly ground pepper.11Step 11: Stir vigorously, while pouring on the oil in a steady, thin stream.12Step 12: When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.getsaucepan.com/r/28f51088-4211-4ac0-b5cc-3bb0ec835071 · Original: https://sweden.se/culture/food/gravlax
