Smørrebrød with Gravad Salmon, Mustard Dill Sauce and Mustard Seeds
Gravad Salmon with Mustard Dill Sauce and Mustard Seeds © kvalifood.com
Gravad lax is an ancient Scandinavian preservation method where the salmon is “buried” in salt, sugar and dill — the word “grav” literally means to bury. The mustard dill sauce, also called hovmästarsås, is the essential accompaniment with its sweet-sharp mustard flavour and generous hit of fresh dill. The toasted mustard seeds add a crunchy, nutty element that is both unexpected and welcome. Gravad lax has a firmer, more “raw” texture than smoked salmon and a cleaner flavour where the dill and curing spices come through. It is a festive smørrebrød with deep roots in Nordic food history and a fixture at any proper Danish lunch.
Ingredients
Yields 4 servings
Mustard dill sauce (hovmästarsås)
- 3 tbsp sweet mustard (Swedish-style)
- 1 tbsp Dijon mustard
- 2 tbsp sugar
- 2 tbsp white wine vinegar
- ½ dl neutral oil
- 3 tbsp finely chopped dill
- salt
- pepper
Crispy mustard seeds
- 2 tbsp whole yellow mustard seeds
- 1 tsp butter
To serve
- 4 slices white bread
- butter, for the bread
- 200 g gravad lax, thinly sliced
- fresh dill in large sprigs
- lemon slices
- coarsely ground black pepper
Directions
Mustard dill sauce
Stir together both mustards, the sugar and vinegar. Add the oil in a thin stream while whisking constantly so the sauce emulsifies and becomes creamy. Stir in the dill. Season with salt and pepper.
Crispy mustard seeds
Toast the mustard seeds in a dry pan over medium heat for 1–2 minutes until they start to pop. Add the butter, stir and remove from the heat.
To serve
Butter the bread. Drape the gravad lax in soft folds. Spoon a stripe of mustard dill sauce across the salmon. Scatter with crispy mustard seeds. Garnish with large dill sprigs, a lemon slice and coarsely ground pepper.