Smørrebrød with Gravad Salmon, Mustard Dill Sauce and Mustard Seeds

Name: Smørrebrød with Gravad Salmon, Mustard Dill Sauce and Mustard Seeds
Prep time: 10 min
Total time: 10 min

April 22, 2019

Prep 10 min Total 10 min

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.

Gravad salmon with mustard dill sauce and mustard seeds assembly © kvalifood.com

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.