Gravlax

Gravlax is Scandinavia's most elegant preparation of salmon — a centuries-old technique of curing raw fish in a mixture of salt, sugar, and dill rather than smoking or cooking it. The name derives from the Old Norse words for "grave" and "salmon," a reference to the medieval practice of burying salted fish in the ground to ferment. The modern version is milder and bright with fresh dill.

Serves: 8 (as a starter)

Ingredients

• 800g (1.75 lb) very fresh skin-on salmon fillet, pin bones removed
• 3 tbsp (50g) coarse sea salt
• 2 tbsp (25g) granulated sugar
• 1 tbsp (8g) coarsely cracked black pepper
• Large bunch fresh dill (about 60g / 2 oz), roughly chopped
• 2 tbsp (30ml) aquavit or vodka (optional)

For the mustard-dill sauce:

• 3 tbsp (45g) Swedish or Dijon mustard
• 1 tbsp (12g) sugar
• 1 tbsp (15ml) white wine vinegar
• 100ml (⅓ cup) neutral oil
• 3 tbsp fresh dill, finely chopped
• Salt to taste

Instructions

1. Combine salt, sugar, and cracked pepper in a small bowl.
2. Place salmon skin-side down in a glass or ceramic dish. Rub the cure mixture all over the flesh side. If using aquavit or vodka, drizzle it over.
3. Cover the flesh thickly with chopped dill, pressing it gently to adhere.
4. Place another piece of cling film over the top, then weight the salmon with a heavy plate or canned goods.
5. Refrigerate for 48-72 hours, flipping the fish every 12 hours and spooning over any liquid that accumulates.
6. For the sauce, whisk mustard, sugar, and vinegar together. Slowly drizzle in oil while whisking to emulsify. Stir in dill and season.
7. To serve, scrape off the dill and slice the salmon very thinly on the diagonal, away from the skin.
8. Serve with crispbread, the mustard-dill sauce, and thinly sliced red onion.

Cook's Notes: Use the freshest, highest-quality salmon available — sushi-grade if possible. The longer the cure (up to 72 hours), the firmer and more intensely flavored the result. Gravlax keeps refrigerated for up to 5 days once cured.