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Fish, European

Gravlax with mustard sauce and potatoes

Gravlax is salmon cured in salt, sugar and dill, served raw with a sweet mustard sauce and warm baby potatoes. This recipe for 4 people takes 40 minutes of active prep plus an overnight cure, rated medium difficulty, at a cost of €5.00 per person. Success depends on very fresh fish and respecting the curing time.

Tonight it's Scandinavian refinement, a salmon gravlax cured in salt, sugar and dill, start it the day before, with its sweet mustard sauce.

Gravlax with mustard sauce and potatoes
Total time
40 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Gravlax is raw salmon transformed by salt and sugar, which firms up the flesh and concentrates its flavor without any cooking at all. Dill adds a herbal freshness, white pepper a quiet bite, and the texture turns silky, almost melting under the fork. It's a dish that asks for few actual steps but plenty of time, since the curing does all the work while you move on to something else.

This is a dish to plan the day before, perfect for a weekend dinner or a meal that feels special without hours of cooking on the day itself. Mon Chou suggests this gravlax when you're craving something fresh, in spring or summer, when lightness matters without giving up pleasure. It's a dish built more for adults and guests, less obvious for kids used to cooked fish.

The ingredients

4 people

Fish counter

  • Very fresh salmon fillet with skin 800 g

Pantry

  • Coarse saltoften in the pantry 60 g
  • Sugaroften in the pantry 40 g
  • White peppercornsoften in the pantry 1 tsp
  • Mild mustardoften in the pantry 2 tbsp
  • White vinegaroften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 4 tbsp

Fruits and vegetables

  • Dill 2 bunch
  • Baby potatoes 800 g
  • Lemon 1

Dairy

  • Butter 30 g

Allergens Fish, Mustard, Lactose

The step by step recipe

  1. Mix the coarse salt, sugar and crushed pepper, then rub both sides of the salmon with this mixture.

    Remove the pin bones with tweezers first, the gravlax slices cleanly afterward.

  2. Cover the salmon with chopped dill, stack the two halves flesh to flesh, and wrap tightly in plastic wrap.

    Arrange the two fillets head to tail so the thickness stays even.

  3. Set a weight on top and let it cure in the fridge, flipping it once. 24 h

    Flip it every twelve hours so the cure spreads evenly.

  4. Make the sauce by whisking the mustard, the remaining sugar, the vinegar, the oil and a little dill.

    Pour the oil in a thin stream, the sauce emulsifies.

  5. Cook the baby potatoes in salted water, then toss them in the butter. 20 min

    Serve them warm, not piping hot, they contrast nicely with the cold salmon.

  6. Rinse and pat the salmon dry, slice it into thin diagonal strips and serve with the sauce and the potatoes.

    Use a long, very sharp knife, tilting the blade almost flat.

Our tips to get it right

  • Pick a thick, even fillet, the cure penetrates more evenly and the slices come out cleaner.
  • Drain off the liquid that pools under the salmon during curing, otherwise the fish steeps instead of curing properly.
  • Keep the salmon well chilled until serving, the firm texture fades fast at room temperature.

The variations

  • Swap the dill for thinly sliced fresh fennel for a more anise forward version.
  • Add a spoonful of grated raw beet to the cure for a vivid pink gravlax with a sweeter edge.
  • For a quicker version, use already cold smoked salmon and focus only on the sauce and the potatoes.

What to serve it with

  • Grilled rye bread with salted butter
  • Cucumber salad with dill
  • Dry white wine or sparkling lemon water

Storage

Gravlax keeps 3 to 4 days in the fridge, tightly wrapped in plastic. It doesn't freeze once cured, unless you freeze the raw salmon before curing it. The mustard sauce keeps 2 days chilled in a sealed jar.

Questions about this dish

Is it safe to eat gravlax?

Yes, as long as you freeze the salmon for 48 hours before curing it, which kills off any parasites. This safety step is essential for any fish eaten raw.

Can you make gravlax ahead of time?

You actually have to, since gravlax cures for 24 hours in the fridge before it's ready. You can also slice it a few hours before serving.

What salmon should you use for gravlax?

Choose a very fresh skin on fillet, ideally cut from a whole fish rather than pre cut portions. Freshness matters more than price, so ask your fishmonger for guidance.

Can you replace the dill if you don't like it?

Yes, fresh fennel or even chervil work well instead. The result will be slightly less classic but just as fragrant.

How long does it take to make a gravlax with mustard sauce and warm potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gravlax with mustard sauce and warm potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gravlax with mustard sauce and warm potatoes cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mustard, lactose. Always check the labels of the products you buy.

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