Gravlax on Rye with Mustard Dill Sauce
Cured salmon (gravlax) thinly sliced and served atop hearty rye rounds, drizzled with a traditional mustard-dill sauce. Simple, elegant, and packed with flavor.
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Cooking tools:
- Microplane
- Mixing bowl
- Plastic wrap
- Baking dish
- Plate
- Refrigerator
- Paper towel
- Kitchen towel
Ingredients
- 450 g skin-on salmon fillet (sushi-grade or very fresh)
- 2 tbsp kosher salt
- 2 tbsp sugar
- 1 tsp crushed black peppercorns
- Zest of 1 lemon
- ½ cup fresh dill, chopped
- Optional: 1 tablespoon vodka or gin
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp honey or sugar
- 2 tbsp white wine vinegar or lemon juice
- ⅓ cup neutral oil (like canola or grapeseed)
- 2 tbsp chopped fresh dill
- Salt
- pepper
- Thin slices of rye or pumpernickel bread
- Extra dill or lemon zest, for garnish
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