Swedish Gravlax with Mustard Dill Sauce (Hovmästarsås)

Scandinavian

Allergens: Fish | Gluten-Free | Dairy-Free | Nut-Free
Cuisine: Swedish (Scandinavian)
Follow on Instagram: @simplycookingx

Gravlax (from the Swedish word grav, meaning “grave,” and lax, meaning “salmon”) dates back to the Middle Ages, when fishermen preserved salmon by salting and burying it in the sand to cure naturally. Today, it’s a holiday staple across Scandinavia, particularly during Christmas buffets (julbord). The modern version cures salmon in a mixture of salt, sugar, and dill, creating a silky, savory-sweet texture complemented by the creamy, tangy mustard-dill sauce(hovmästarsås). Elegant, healthy, and make-ahead — it’s Nordic minimalism at its best.

Ingredients (Serves 8–10 as appetizer)

For the Gravlax:

1 kg fresh salmon fillet, skin on and pin bones removed
2 tbsp sea salt
2 tbsp sugar
1 tbsp cracked black pepper
1 bunch fresh dill, chopped
Zest of 1 lemon

For the Mustard Dill Sauce (Hovmästarsås):

2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp honey or maple syrup
1 tbsp white wine vinegar
4 tbsp olive oil
2 tbsp fresh dill, chopped
Salt & pepper, to taste

Instructions

Prepare the Salmon
- Lay salmon skin-side down on plastic wrap. Mix salt, sugar, pepper, dill, and lemon zest; rub evenly over both sides.
Wrap and Cure
- Wrap tightly, place on a tray, and weigh down with a small board or plate. Refrigerate for 36–48 hours, turning every 12 hours.
Unwrap & Slice
- Rinse lightly, pat dry, and slice thinly on a bias.
Make the Mustard Dill Sauce
- Whisk both mustards, honey, and vinegar. Slowly drizzle in olive oil until emulsified, then stir in fresh dill.
Serve
- Arrange slices on a platter, drizzle with sauce, and garnish with lemon wedges and extra dill.

Kitchen Equipment

Plastic wrap or vacuum seal bag
Sharp knife
Mixing bowl and whisk
Measuring spoons
Glass or ceramic dish for curing

Dietary Substitutions & Allergen Swaps

Vegan Version: Use thinly sliced roasted carrots or zucchini instead of salmon for “carrot gravlax.”
Low-Sugar: Omit honey in sauce or use sugar-free sweetener.
Oil-Free: Whisk mustard with a bit of water or broth for a lighter version.

Chef’s Tips

Choose Quality Salmon: Use fresh, sushi-grade salmon for best results.
Adjust Curing Time: For milder flavor, cure 24 hours; for deeper flavor, up to 72.
Slice Thinly: Use a long, sharp knife for clean, delicate slices.

Wine Pairing

Pair with dry Riesling, Chablis, or sparkling rosé. Non-alcoholic: elderflower tonic, cucumber-lime soda, or cold dill-infused water.

Nutrition Facts

Serving Size: 80g (approx. 3 oz)
Servings Per Recipe: 8

Nutrient	Amount Per Serving
Calories	190 kcal
Total Fat	10 g
– Saturated Fat	1.5 g
Cholesterol	40 mg
Sodium	510 mg
Total Carbohydrate	2 g
– Dietary Fiber	0 g
– Total Sugars	1 g
Protein	21 g
Iron	0.6 mg (3%)
Potassium	360 mg (8%)

Frequently Asked Questions

Q: How long does Gravlax last?
A: Keep refrigerated and consume within 5 days after curing.

Q: Can I freeze it?
A: Yes — freeze before slicing, then thaw in the fridge before serving.

Q: Do I need to cook the salmon?
A: No, curing preserves and “cooks” the fish through salt and sugar.

Q: What do I serve it with?
A: Rye crispbread, boiled potatoes, or cucumber salad make perfect pairings.

Elegant, effortless, and full of Nordic charm — this Swedish Gravlax with Mustard Dill Sauce makes a stunning addition to your Christmas table or holiday brunch spread. Tag @simplycookingx with #GlobalChristmasSeries to share your Scandinavian celebration!