Swedish
Gravlax with Potatoes
Cured salmon with potatoes, dill, and mustard sauce
Time40 min
Servings4
Calories—
LevelMedium
Ingredients
- Salmon500 g
- Potatoes600 g
- Dill20 g
- Mustard1 tbsp
- Lemon1 pcs
- Sea salt2 tbsp
- Black pepper1 to taste
- Sugar1 tsp
- Vinegar1 tbsp
- Oil2 tbsp
Instructions
1
Rub salmon with salt, sugar, pepper, and dill.
2
Wrap the fish, place under a light weight, and cure in the fridge for 24-48 hours.
3
Boil potatoes in their skins until tender.
4
Make the sauce from mustard, honey or sugar, vinegar, oil, and dill.
5
Slice the salmon thinly.
6
Serve gravlax with potatoes, mustard sauce, and herbs.
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