👨‍🍳 Instructions

1. 1

   Prepare the Salmon: Carefully inspect the salmon fillet for any remaining pin bones. Run your fingers against the grain of the flesh to feel for them and remove any with clean tweezers. Pat the salmon fillet thoroughly dry with paper towels. This is crucial for the cure to work effectively.

   ⏱️ 10 minutes
2. 2

   Prepare the Cure: In a small bowl, combine the coarse sea salt, granulated sugar, and crushed white peppercorns. Mix well. Lightly splash the aquavit or vodka over both sides of the salmon fillet. This helps the cure penetrate and adds a subtle aromatic note.

   ⏱️ 5 minutes
3. 3

   Assemble the Gravlax: Lay out a large piece of plastic wrap on your work surface, large enough to fully enclose the salmon. Create an even bed of about half of the fresh dill on the plastic wrap. Place the salmon fillet, skin-side down, onto the dill. Evenly pack the salt and sugar mixture over the flesh side of the salmon, pressing gently to ensure it adheres, especially into any thicker parts of the fillet.

   ⏱️ 10 minutes
4. 4

   Wrap and Weight: Top the cured salmon with the remaining fresh dill. Tightly wrap the salmon in the plastic wrap, ensuring it's sealed. Then, wrap the entire package again in aluminum foil. Place the foil-wrapped salmon into a shallow baking dish or container. Place another dish or a cutting board on top of the foil-wrapped salmon, and weigh it down with heavy cans or weights (approximately 2kg or 4.4 lbs total pressure). This weight helps press out excess moisture.

   ⏱️ 5 minutes
5. 5

   Cure the Salmon: Refrigerate the weighted salmon for 48 to 72 hours. Every 12 hours, carefully turn the package over to ensure even curing. You will notice liquid accumulating in the bottom dish; drain this liquid away each time. The longer the cure, the firmer and saltier the gravlax will become. 72 hours yields a well-cured, firm texture.

   ⏱️ 48-72 hours
6. 6

   Make the Hovmästarsås: While the gravlax is curing, prepare the sauce. In a medium bowl, whisk together the Swedish sweet mustard, Dijon mustard, and honey until well combined. Stir in the finely chopped fresh dill. Very slowly, begin drizzling in the vegetable oil while whisking continuously. Continue whisking until the sauce is emulsified and has a creamy consistency. Season with a pinch of white pepper to taste. Cover and refrigerate the sauce until ready to serve.

   ⏱️ 10 minutes
7. 7

   Slice the Gravlax: Once the curing time is complete, unwrap the salmon. Gently scrape off and discard the dill and the cure mixture. Do not rinse the salmon. Pat the surface dry with paper towels. Using a very sharp knife, hold it at a shallow angle (about 45 degrees) to the salmon and slice paper-thin pieces against the grain. The skin should remain behind.

   ⏱️ 15 minutes
8. 8

   Serve: Arrange the thinly sliced gravlax attractively on a platter. Garnish with fresh dill sprigs if desired. Serve immediately with the prepared hovmästarsås, traditional accompaniments such as pumpernickel bread, crispbread, and lemon wedges. This dish is a classic for Swedish midsummer celebrations and Christmas.