- Serves 2
- Prep Time: 20 mins
- Cook Time: 60 mins
- 1 pack Smoked salmon
- ½ tsp Fresh dill chopped
- ½ tsp Lemon zest
- 1 tbsp Gin, aquavit or vodka (optional)
- 4-5 Black peppercorns (crushed)
- Sourdough Crackers (knäckebröd), rye bread (optional)
- For the dressing:
- 1 tbsp Dijon mustard
- 1 ½ tbsp Mayonnaise
- Pinch of Salt
- 1tsp Honey or caster sugar
- 1tsp Fresh dill
- Juice of ½ a Lemon
To prepare the smoked salmon gravadlax carefully open the pack of smoked salmon leaving one side of the film still attached so you can fold it back over the salmon.
Brush the smoked salmon with a tbsp your favourite tipple (e.g. vodka, gin).
Grate about ½ tsp of lemon zest over the salmon
Sprinkle ½ tsp of freshly chopped dill over the salmon
Sprinkle a pinch of cracked black pepper over the salmon then fold the film back over the smoked salmon (or cover with a sheet of cling film), place back in the fridge and leave for 1 hour.
To make the sauce place the mustard, mayonnaise, honey (or sugar), 1tsp of chopped dill and a squeeze of lemon juice into a bowl. season with a pinch of salt and whisk the ingredients together. Taste and correct seasoning if needed.
Serve with sough dough crispbreads (knäckebröd), rye bread and rocket (optional)
Smoked salmon style Gravadlax ( a cheat’s version) with mustard and dill sauce