Homemade Gravad Lax with Cucumber Salad and Mustard Sauce

Cure salmon fillets in a sugar, salt, and dill paste, then serve with chilled cucumber salad and mustard dressing.

Seafood Appetiser Salmon Dinner Party Scandinavian

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

36.3g

per serving

145.2 g total

Fat

22.1g

per serving

88.5 g total

Protein

26.5g

per serving

105.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

tsp

Caster Sugar

for cucumber salad

tsp

Caster Sugar

for sauce

CondimentsSauces

tbsp

White Wine Vinegar

tbsp

Dijon Mustard

Fruits

piece

Lemon Juice

a squeeze

Liquids

tbsp

Schnapps

could also use gin or vodka

NutsSeeds

Sea Salt

flaky

tsp

White Pepper

freshly ground

100

Dill

fresh

tsp

Sea Salt

for cucumber salad

tsp

Dill

dried

OilsFats

tbsp

Sunflower Oil

Seafood

500

Salmon Fillet

centre-cut, skin-on, bones removed

Vegetables

piece

Cucumber

peeled and thinly sliced

Method

Thinly slice the fish at an angle and serve with the salad and sauce.

Blend sugar, salt, alcohol, pepper, and fresh dill into a paste.

Rinse the cured salmon under cold water and pat dry with paper towels.

Slowly whisk in the oil until the dressing reaches a thick consistency.

Whisk mustard, lemon juice, sugar, salt, pepper, and dried dill together.

Drain cucumber liquid and chill the salad until it is very cold.

Mix cucumber salad ingredients and macerate in the fridge for one hour.

Cover the salmon with the remaining paste, seal, and refrigerate for 48 hours while turning occasionally.

Spread half the paste in a container and place the salmon flesh-side down on top.