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Citrus Brandy Gravadlax with Mustard Dill and Homemade Croutons
Citrus Brandy Gravadlax with mustard and dill is an easy cured salmon recipe made at home. Perfect for elegant starters, grazing boards, and make-ahead entertaining.
Scandinavian-Style Gravadlax with Brandy and Fresh Dill at Home
Why You Will Love and Enjoy Citrus Brandy Gravadlax
- It’s make-ahead friendly, looks impressive, and tastes like something you’d order at a good bistro.
- The balance of salt, citrus, and fresh dill keeps every bite clean and satisfying.
Citrus Brandy Gravadlax
- Prep Time: 20 minutes
- Cure Time: 36 hours
- Total Time: 36 hours 20 minutes
- Yield: 6 to 8 portions as a starter 1x
- Category: Appetizers and Snacks
- Method: Easy
Description
This is a kind of make-ahead salmon, low effort, big payoff, and it always feels a bit special. It’s salty, gently sweet, citrusy, and sliced thin enough to melt on the plate.
Ingredients
- 400 g fresh Norwegian salmon, skin on, pin bones removed
- 400 g coarse salt
- 400 g white sugar
- 62.5 ml – 1/4 cup brandy, optional but recommended
- 125 ml – 1/2 cup fresh lemon juice
- Zest of 1/2 lemon
- 25 ml – 37.5 ml – 2 to 3 tbsp prepared mustard
- 1 handful fresh dill, finely chopped
- Freshly cracked black pepper, to taste
To Serve
- 125 ml – 1/2 cup creme fraiche or horseradish sauce
- 1 small red chilli, finely chopped
- 1 garlic clove, minced
- Rocket leaves
- Baby tomatoes
- Radishes
- Cucumber balls or thin slices
- Lemon wedges
- Baby spring onions
Croutons
- 1 bread roll
- 12.5 ml – 25 ml – 1 to 2 tbsp olive oil
Instructions
- Pat the 400 g fresh Norwegian salmon dry with paper towels and check again for pin bones.
- Leave the skin on; it helps hold everything together while curing.
- In a bowl, mix the 400 g coarse salt and 400 g white sugar until well combined.
- Scatter a thin layer of the salt mixture over the base of a non-reactive dish (A non-reactive dish is made from materials that do not chemically react with acidic or alkaline ingredients).
- Place the salmon on top, skin-side down.
- Sprinkle the remaining salt mixture evenly over the flesh, making sure it’s fully covered.
- Pour over the 1/4 cup brandy, 1/2 cup fresh lemon juice, and sprinkle the zest of 1/2 lemon evenly on top.
- Cover tightly, place a small weight on top, and refrigerate for ±36 hours. Turn the salmon every 12 hours so it cures evenly.
- Once cured, rinse the salmon thoroughly under cold water to remove excess salt and sugar.
- Pat very dry with paper towels. The fish should feel firm but not hard.
- Spread a thin, even layer of 2 to 3 tbsp prepared mustard over the surface.
- Sprinkle with the fresh dill and finish with a generous crack of black pepper.
- For the sauce, mix the 1/2 cup creme fraiche or horseradish sauce with the 1 chopped chili and 1 minced garlic clove. Chill until ready to serve.
- Slice the salmon into thin slivers using a long, sharp knife, cutting at a slight angle.
Croutons
- Slice the 1 bread roll into thin rings.
- Brush lightly with 1 to 2 tbsp olive oil.
- Toast on a hot griddle over medium heat until golden and crisp on both sides.
To Serve
- Arrange the salmon with rocket, baby tomatoes, radishes, cucumber, spring onions, and lemon wedges.
- Add the croutons on the side and serve with the chili-garlic creme fraiche.
Notes
Created, prepared, tried, and tested Gail
A simple cured salmon recipe with citrus, brandy, mustard, and dill, perfect for entertaining or elegant starters.
Citrus Brandy Gravadlax delivers fresh, elegant flavor with minimal effort. The slow cure enhances the salmon with citrus, brandy, and dill, while the mustard and fresh garnish add a punch of sophistication. It’s easy to make ahead, slices beautifully, and turns any table into a small celebration.
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