Gravlax & Mustard Sauce

A Taste of Scandinavia

Servings: 2-3 Servings

Author: Chef Christian Kneedler

For the Gravlax:


  • 1 lb. salmon – 2 fillets (skin on)
  • 1/2 cup dill (about a bunch)
  • 1 tbsp black pepper
  • 1 ½ tbsp salt
  • ½ tbsp sugar
  • 1 tbsp Aquavit (optional)



  1. Sprinkle the pepper across the salmon fillets, then mix the salt and sugar and sprinkle it across the fillets and lightly massage the spices in.
  2. Place the dill on top of each fillet, then (optionally) sprinkle the Aquavit across.
  3. Sandwich one fillet on top of the other, place them into a roasting tray, cover with something flat (like a small cutting board), and place a 2-3 lb. object on top of it, firmly pressing the fillets together.
  4. Place it into the fridge for 12-24 hours. Take it out and drain the brine that has pooled, flip the salmon, weigh it down again under the plate, and then put it into the fridge for another 12-24 hours.
  5. Remove from the fridge, slice the fillets thinly and serve with the mustard sauce, on a sandwich or, with boiled potatoes.


For the Mustard Sauce:


  • 4 tbsp mustard (you can use Dijon or a mix of Dijon and Swedish mustard)
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • 3/4 cup vegetable oil (or canola oil)
  • 1/4 cup chopped fresh dill
  • salt & pepper to taste



  1. Whisk mustard, vinegar, and sugar together, then add the oil one tablespoon at a time to emulsify.
  1. Finish by mixing in the dill and spices.