Gravlax With Mustard Dill Sauce Gravlax With Mustard Dill Sauce

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Renée Drexler/Geary House

Serve up some Nordic-style flair this holiday season with this show-stopping cold-cured salmon. 

  • Prep time 30 minutes
  • Total time 48 hours & 30 minutes
  • Portion size 18 servings


Mustard Dill Sauce:


Line baking sheet with 2 overlapping pieces of plastic wrap. 

In bowl, combine dill, salt, sugar and peppercorns. Sprinkle 1/2 cup of the salt mixture in centre of prepared pan; place salmon, skin side down, over top. Sprinkle with remaining salt mixture. Fold plastic wrap over fish, wrapping tightly. Place separate baking sheet on fish; weigh down with six 540 ml cans. Refrigerate for 48 hours.

Unwrap fish; under cold running water, rinse off salt mixture. Pat dry; using chef’s knife, thinly slice on 45-degree angle without cutting through skin.

Mustard Dill Sauce: In small bowl, combine honey mustard, oil, dill, Dijon mustard and vinegar.

Serve fish with Mustard Dill Sauce and Seeded Rye Bread.

Test Kitchen Tip: Tightly wrap leftover sliced salmon and refrigerate for up to five days.


Nutritional facts PER SERVING: about

  • Fibre 0 g
  • Sodium 729 mg
  • Sugars 4 g
  • Protein 8 g
  • Calories 126
  • Total fat 8 g
  • Potassium 142 mg
  • Cholesterol 21 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 1
  • Folate 5
  • Calcium 1
  • Vitamin A 1
  • Vitamin C 3
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Gravlax With Mustard Dill Sauce