Special occasion
Gravlax made with VÅRLAKS salmon
48 hours of patience for a memorable starter
- Time
- 48 hours (+ 25 min preparation)
- Difficulty
- Challenging
- Cuisine
- Scandinavian
- Serves
- 6 people
From behind the fish counter
Our VÅRLAKS salmon makes tender gravlax with dill and a fresh mustard-dill sauce. Prefer to enjoy it straight away? We regularly have ready-made gravlax in the shop. Send us a WhatsApp message to check current availability.
Method
Quantities for 6 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Check the VÅRLAKS salmon fillet for bones and pat dry. Use clean utensils and keep the salmon chilled.
- 2
Mix the salt, sugar, pepper, lemon zest and half the finely chopped dill.
- 3
Place the salmon skin-side down on cling film in a dish. Spread the curing mixture over the flesh and wrap securely.
- 4
Cover and refrigerate at 4°C for 48 hours with a light weight on top. Turn the parcel every 12 hours, keeping it chilled.
- 5
Carefully remove the curing mixture and pat the fish dry. Just before serving, cut thin slices away from the skin.
- 6
Whisk the mustard, honey, vinegar and oil into a sauce, then stir in the remaining dill.
- 7
Serve small portions with mustard-dill sauce, rye bread and lemon.
Challenging For keen cooks, and worth the effort.
From Schaap’s Vishandel
- 600 g skin-on VÅRLAKS salmon fillet from Schaap’s Vishandel
From the supermarket
- 75 g coarse sea salt
- 75 g sugar
- 20 g fresh dill
- 1 tsp coarsely ground black pepper
- 1 lemon
- 2 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 2 tbsp neutral oil
- Rye bread, to serve