Gravlax med senapssås
This simple gravlax med senapssås is fresh, elegant, and wonderfully balanced: silky cured salmon, fragrant dill, and a sweet-tangy mustard sauce over crisp rye. It makes a quick Scandinavian lunch, starter, or light supper with almost no cooking required.
Ingredients
For the gravlax toasts
- 120 gsliced gravlax salmon
- 4 pieces (about 40 g)rye crispbread
- 10 gfresh dill
- 1 smalllemon
- 1 gblack pepper
For the senapssås
- 20 gDijon mustard
- 15 gwholegrain mustard
- 10 grunny honey
- 15 mlneutral oil
- 5 gfresh dill
- 5 mllemon juice
Instructions
- 1
Finely chop the dill for the sauce and roughly chop the dill for garnish. Cut the lemon into wedges and squeeze out 5 ml juice for the sauce. This mise en place keeps the assembly quick and prevents the crispbread from softening too early.
- 2
In a small bowl, whisk together the Dijon mustard, wholegrain mustard, honey, lemon juice, and neutral oil until glossy and lightly thickened. Stir in the chopped dill. Taste: it should be sweet-sharp and slightly herbaceous.
- 3
Arrange the rye crispbread on plates. Spoon or lightly spread some senapssås over each piece, using just enough to coat so the bread stays crisp.
- 4
Drape the sliced gravlax salmon over the crispbread in loose folds for a soft texture rather than pressing it flat. Top with the remaining dill, a few grinds of black pepper, and a little lemon zest if desired from the lemon before serving.
- 5
Serve immediately with lemon wedges alongside and any extra senapssås on the side. Eat at once for the best contrast between silky salmon and crisp rye.
Nutrition per serving
Notes
- •Using ready-made gravlax makes this a true 15-minute beginner dish; home-curing salmon would require 24-48 hours and is not included in the timing.
- •If you prefer a looser sauce, whisk in 1-2 teaspoons cold water; if you prefer it sharper, add a few extra drops of lemon juice.
- •For neat bites, break each crispbread into halves after topping.
- •A small handful of pickled cucumber or thinly sliced red onion pairs well if serving as a light lunch.
Background
Gravlax is a classic Nordic preparation of salmon, traditionally cured with salt, sugar, and dill. Its name comes from old Scandinavian curing methods, and today it is commonly served in Sweden and across the region with hovmästarsås, a sweet mustard-dill sauce, often alongside bread or potatoes.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free