Norwegian Gravlax with Mustard-Dill Sauce - Simple & Scandinavian
A true Norwegian Gravlax is the perfect choice for anyone who loves Nordic specialties. As your little cooking cat Mila, I'll show you how to prepare this cured salmon at home with ease. The combination of tender, marinated fish, a tangy-sweet mustard-dill sauce, and crispy flatbread is a dream! Since we avoid store-bought products entirely, the salmon develops its full, natural freshness. The curing time requires some patience, but the actual preparation is extremely quick and foolproof. A healthy, aromatic dish that serves perfectly as a sophisticated appetizer or a light dinner. Anyone seeking Scandinavian flavor will love this recipe – it brings the feeling of the fjords right into your kitchen. Grab some fresh herbs and high-quality salmon, and let's get started!
Ingredients
Preparation
Rinse the salmon fillet (200 g) thoroughly and pat dry, carefully removing any bones.
Mix sea salt (20 g) and sugar (20 g) in a bowl and rub the fish all over with the mixture.
Finely chop half of the dill (1) and spread it over the salmon. Wrap the salmon tightly in plastic wrap and leave it to cure in the refrigerator for 24 hours.
For the sauce, finely chop the remaining dill (1) and whisk until smooth with the mustard (30 g), honey (15 g), and white wine vinegar (10 ml).
After the curing time, remove the salmon from the marinade, slice it into thin pieces, and arrange on the flatbread (2).
Finally, add a dollop of the homemade mustard-dill sauce over the salmon and enjoy immediately.
Stars
Comments