Entree: Norway – Western Fjords – Gravlaks (Cured salmon rubbed with salt, sugar, and dill served thinly sliced)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 26 hrs

Total 26 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Salmon side, skin on and pin bones removed, 1 lb 15 3/4 oz (900 g) raw (Atlantic salmon used as a practical species example; estimated edible mass: 1 lb 15 3/4 oz (900 g)).
Coarse salt, 2 1/8 oz (60 g).
Granulated sugar, 1 3/4 oz (50 g).
Black peppercorns, cracked, 0.53 oz (15 g).
Fresh dill, roughly chopped, 1 1/16 oz (30 g), plus 0.18 oz (5 g) extra for serving (1 1/4 oz (35 g) total).
Aquavit, 2 tbsp (30 ml) (optional; use as the practical estimate).
Lemon zest, 0.21 oz (6 g).
Section label for the mustard-dill sauce; no additional ingredient.
Dijon mustard, 3 tbsp (45 ml) (about 1 9/16 oz (45 g)).
Granulated sugar, 1 tbsp (15 ml) (about 0.46 oz (13 g)).
White wine vinegar, 2 tbsp (30 ml) (about 1 1/16 oz (30 g)).
Olive oil, 4 tbsp (60 ml) (about 1 15/16 oz (55 g); selected as the practical estimate).
Fresh dill, finely chopped, 1 1/16 oz (30 g).
Salt, 0.035 oz (1 g), and ground black pepper, 0.018 oz (0.5 g).

Show original ingredient measurements

Salmon side, skin on and pin bones removed, 900 g raw (Atlantic salmon used as a practical species example; estimated edible mass: 900 g).
Coarse salt, 60 g.
Granulated sugar, 50 g.
Black peppercorns, cracked, 15 g.
Fresh dill, roughly chopped, 30 g, plus 5 g extra for serving (35 g total).
Aquavit, 30 ml (optional; use as the practical estimate).
Lemon zest, 6 g.
Section label for the mustard-dill sauce; no additional ingredient.
Dijon mustard, 45 ml (about 45 g).
Granulated sugar, 15 ml (about 13 g).
White wine vinegar, 30 ml (about 30 g).
Olive oil, 60 ml (about 55 g; selected as the practical estimate).
Fresh dill, finely chopped, 30 g.
Salt, 1 g, and ground black pepper, 0.5 g.

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. Combine the 2 1/8 oz (60 g) salt, 1 3/4 oz (50 g) sugar, and 0.53 oz (15 g) cracked black pepper. Stir in the aquavit, if using. Mix in half the roughly chopped dill; reserve the rest of the cure mixture.
2. 2. Lay the salmon skin-side down on two sheets of plastic wrap. Pat the flesh dry, spread the dill-cure mixture over it, then cover with the reserved cure. Wrap tightly in the plastic wrap.
3. 3. Place the wrapped salmon in a shallow dish, weight it with a cutting board or cans, and refrigerate for 24–48 hours. Turn it once or twice, draining any accumulated liquid each time.
4. 4. Unwrap the salmon, rinse off the cure under cold running water, and pat dry. Refrigerate uncovered for 1–2 hours to firm the surface.
5. 5. For the sauce, whisk together the Dijon mustard, 0.46 oz (13 g) sugar, and white wine vinegar. Slowly whisk in the olive oil until emulsified. Stir in the finely chopped dill and the estimated salt and pepper.
6. 6. Slice the gravlaks very thinly at a slight angle across the grain. Arrange on a platter and finish with the lemon zest and reserved dill. Serve with the mustard-dill sauce.

1. 1. Combine the 60 g salt, 50 g sugar, and 15 g cracked black pepper. Stir in the aquavit, if using. Mix in half the roughly chopped dill; reserve the rest of the cure mixture.
2. 2. Lay the salmon skin-side down on two sheets of plastic wrap. Pat the flesh dry, spread the dill-cure mixture over it, then cover with the reserved cure. Wrap tightly in the plastic wrap.
3. 3. Place the wrapped salmon in a shallow dish, weight it with a cutting board or cans, and refrigerate for 24–48 hours. Turn it once or twice, draining any accumulated liquid each time.
4. 4. Unwrap the salmon, rinse off the cure under cold running water, and pat dry. Refrigerate uncovered for 1–2 hours to firm the surface.
5. 5. For the sauce, whisk together the Dijon mustard, 13 g sugar, and white wine vinegar. Slowly whisk in the olive oil until emulsified. Stir in the finely chopped dill and the estimated salt and pepper.
6. 6. Slice the gravlaks very thinly at a slight angle across the grain. Arrange on a platter and finish with the lemon zest and reserved dill. Serve with the mustard-dill sauce.