Gravad lax with honey mustard sauce

Gravad lax with honey mustard sauce

The Scandinavian Cookbook
Lars Ranek

I love salmon, and this is the perfect way to eat it: served with this sauce (called fox sauce) and fresh dill, with an ice-cold beer alongside.


Quantity Ingredient
1 salmon fillet
2 tablespoons whole peppercorns
1 tablespoons coriander seeds
120g coarse salt
170g caster sugar
200g dill, very finely chopped, plus 6 sprigs extra


Quantity Ingredient
3 tablespoons dark brown sugar
3 tablespoons dijon mustard
3 tablespoons white wine vinegar
2 tablespoons vegetable oil
100g dill, chopped


  1. Freeze the salmon for 24 hours before making the gravad lax to ensure there are no harmful bacteria, then defrost it.
  2. Remove any pin-bones from the salmon and trim the edges of the fillet. Wipe off any scales with a paper towel and lay the salmon skin-side down on a sheet of cling film.
  3. Crush the peppercorns and coriander seeds using a pestle and mortar and mix with the salt and sugar. Spread the finely chopped dill evenly over the salmon, then cover with the spiced sugar mixture. Cut the salmon into two equal portions. Lay three of the dill sprigs over one piece then cover with the other piece of fish, laying it flesh-side down. Wrap in cling film and leave for 2 days in the refrigerator.
  4. To make the sauce, place all the ingredients in a blender or food processor and whizz until the mixture is smooth.
  5. To serve, unwrap the salmon and wipe off all the salt and sugar mixture with a paper towel. The traditional cut starts diagonally at one corner of the salmon, and then works back towards the centre of the fillet. Place the gravad lax on a serving dish and garnish with the remaining dill sprigs. Serve with the honey mustard sauce and white or spelt bread.
Trine Hahnemann
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