Gravlax with hovmästarsås mustard dill sauce
Salmon cured for two days in salt, sugar and dill, sliced thin and served with sweet mustard dill sauce and new potatoes.
- Time2 days 20 min
- LevelMedium
- Costabout £1.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Run your fingers over the salmon and pull out any pin bones with tweezers. Mix the salt, 50g sugar, crushed peppercorns and 40g chopped dill.
- 2
Lay a large sheet of cling film on the worktop. Spread a third of the cure on it, lay the fish skin side down on top and cover the flesh with the rest. Sprinkle with the gin and add the dill stalks.
- 3
Wrap tightly in the film, put in a dish and lay a plate on top with a couple of tins as weights. Chill for 48 hours, turning the parcel over every 12 hours. @172800
- 4
Unwrap the fish and scrape off the cure and most of the dill. Pat dry. The flesh should feel firm and look glossy and deep orange.
- 5
For the sauce, whisk the mustard, 1 tablespoon sugar and vinegar together. Whisk in the oil a little at a time until thick, then stir in 2 tablespoons dill.
- 6
Slice the salmon thinly on the slant, leaving the skin behind. Serve with the sauce and warm boiled new potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.