Gravlax with Mustard Sauce

Delicious cured salmon appetiser.


  • 450 g middle cut (if possible) fresh salmon
  • 1 bunch fresh dill
  • 2 tblsp chopped parsley and chives, mixed
  • 1 tblsp granulated sugar
  • 1 tblsp sea salt
  • 1/2 teaspoon ground white pepper
  • 2 tblsp chopped dill, parsley and chives, mixed
  • lemon slices to garnish

For the sauce
  • 3 tblsp dark french or german mustard
  • 1 tsp mustard powder
  • 2 tblsp caster sugar
  • 4 g (or 5) olive oil


  1. Split the salmon lengthways and remove all the bones (or ask the fishmonger to do this).
  2. Mix the two mustards to a paste with the sugar and vinegar. Gradually beat in the oil to make a thick, vinaigrette-type sauce.
  3. To serve: remove the gravlax from the marinade and herbs, separate the two halves and pat them dry.
  4. Stir in the chopped herbs and a little of the juices from the gravlax.
  5. Place skin side down on a board, and garnish with lemon slices.
  6. Cut the gravlax in thin diagonal slices (as you would for smoked salmon) and serve with the mustard sauce.
  7. Wipe and dry the fish and place one half, skin side down, in a deep dish.
  8. Wash the dill and place it on top, then sprinkle over the chopped herbs, the sugar, salt and pepper.
  9. Place the other half of the salmon on top, skin side up.
  10. Cover it with foil and another plate then put heavy weights on top and leave it in a cool place for 48 hours.
  11. During this time, occasionally baste the fish inside and out with the liquid that gathers in the dish.
  12. If the weather is very hot, marinate the gravlax in the bottom of the refrigerator.
To serve
To make the sauce


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