Mary Berry Gravadlax With Mustard and Dill Sauce

This delicious Mary Berry Gravadlax with Mustard and Dill Sauce is a simple yet impressive dish perfect for any occasion. With creamy mustard sauce and fresh dill, it’s quick to prepare and can be made ahead. Using everyday ingredients, this nutritious and vibrant recipe is a real crowd-pleaser.

This Gravadlax With Mustard and Dill Sauce Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

For the Gravadlax:

• 600g middle-cut salmon fillet, skin on
• 2 tbsp dried dill
• 2 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp caster sugar

For the Mustard and Dill Sauce:

• 2 level tbsp caster sugar
• 2 level tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 75ml  sunflower oil
• 75ml double cream, softly whipped
• 2 tbsp chopped dill
• Salt and freshly ground black pepper

For Garnish:

• Dill sprigs
• Lemon wedges

How To Make Gravadlax With Mustard and Dill Sauce

1. Cure the Salmon: Lay a large piece of foil in a roasting tin. Sit the salmon, skin side down, on the foil. Sprinkle over the dill, salt, pepper, and sugar, pressing them down so the fish is completely covered. Bring the foil around the salmon to form a parcel, sealing all the edges. Place another tray or tin on top and weight it down with tins or scale weights. Put the parcel in the fridge for 24 hours to cure.
2. Make the Mustard and Dill Sauce: In a bowl, mix together the sugar, mustard, and vinegar. Season with salt and pepper. Whisk while gradually adding the oil until the mixture thickens. Gently fold in the whipped cream and chopped dill.
3. Prepare the Gravadlax: After 24 hours, remove the foil and weights from the salmon. The salmon should be a dark pink colour, with most of the curing ingredients dissolved into it. Dab off any remaining salt and discard any excess liquid around the fish.
4. Serve: Cut the salmon into thin slices, about 2–3mm (⅛ inch) thick, at a 45-degree angle, and cut the flesh away from the skin. Serve 4–6 slices per person, depending on slice thickness. Garnish with dill sprigs and lemon wedges. Enjoy with brown or crusty bread and the mustard and dill sauce.

Recipe Tips

• Use Fresh Salmon: For the best flavour and texture, always use the freshest salmon you can find. It will make a big difference in the taste of the gravadlax.
• Press the Salmon Properly: When curing the salmon, make sure it’s pressed down with enough weight. This helps the salt and sugar work effectively to cure the fish.
• Whisk the Sauce Well: To achieve a smooth, thick sauce, whisk the mustard, sugar, and vinegar together before adding the oil slowly. This ensures the sauce doesn’t separate.
• Fold in Cream Gently: When adding the cream to the sauce, do it gently. This keeps the sauce smooth and prevents it from becoming too runny.
• Slice Thinly: For the perfect texture and presentation, slice the salmon as thin as possible, about 2–3mm thick. This makes it easier to eat and looks more appealing.

How To Store Leftovers

• Refrigerate: Wrap leftover gravadlax with mustard and dill sauce and store it in the fridge for up to 1 week. Keep the sauce in a separate airtight container.
• Freeze: You can freeze leftover gravadlax with mustard and dill sauce for up to 1 month. Wrap it tightly in plastic and foil, then store in a container or freezer bag. Thaw in the fridge overnight before serving.

Nutrition Facts

• Calories: 153 kcal
• Total Fat: 9.8g
• Saturated Fat: 1.4g
• Sodium: 756mg
• Total Carbohydrate: 4.9g
• Sugars: 3.9g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry Smoked Trout Avocado and Tomato Tian Recipe
• Mary Berry Smoked Salmon and Watercress Pâté Recipe
• Mary Berry Salmon Goat’s Cheese and Cucumber Canapé
• Mary Berry Cucumber and Crab Bites