Mary Berry Gravadlax With Mustard And Dill Sauce Recipe [Tips & Tricks]

If you’re looking to impress your guests with a dish that’s both elegant and packed with flavor, Mary Berry’s gravadlax with mustard and dill sauce is an absolute must-try!

This recipe blends the perfect balance of savory, sweet, and tangy flavors, making it a standout choice for any occasion. The delicate salmon is paired with a zesty mustard and dill sauce that perfectly complements its richness, creating a dish that’s as beautiful as it is delicious. Whether you’re hosting a dinner party or just craving something special, this recipe is sure to become a favorite!

Mary Berry Gravadlax With Mustard And Dill Sauce Recipe

Ingredients Needed

To create the perfect Mary Berry’s Gravadlax with Mustard and Dill Sauce, you’ll need a combination of fresh, high-quality ingredients that bring out the delicate flavors of the salmon while complementing it with the tangy sweetness of the mustard-dill sauce. Here’s a breakdown of what you’ll need:

For The Gravadlax

• Fresh Salmon Fillet (with skin on) – Choose a high-quality, fresh, skin-on salmon fillet, ideally around 1 kilogram (2.2 lbs). The freshness of the fish is essential for the best flavor and texture. Opt for wild-caught salmon if possible for its rich, natural taste.
• Salt – Coarse sea salt works best for this dish, as it helps to draw moisture out of the fish, curing it to perfection.
• Caster Sugar – This fine sugar is mixed with the salt to create a balanced curing mixture, helping to balance the saltiness with a touch of sweetness.
• Fresh Dill – A generous handful of fresh dill, which will not only flavor the salmon but also give it a beautiful aromatic touch. Dill is synonymous with Scandinavian flavors and pairs wonderfully with salmon.
• Lemon Zest – The zest of one lemon adds a fresh citrus note, brightening the dish and complementing the richness of the salmon.
• White Pepper – Freshly ground white pepper gives a mild peppery heat, subtle enough to not overpower the delicate flavors of the fish but adds depth.
• Optional: Vodka or Aquavit – Some traditional recipes call for a splash of vodka or Scandinavian aquavit to add a slight aromatic kick to the fish. This can be left out if preferred.

For The Mustard And Dill Sauce

• Dijon Mustard – A classic choice for gravadlax sauce, the Dijon mustard adds a tangy sharpness that balances the fattiness of the cured salmon.
• Honey – A touch of honey is used to sweeten the sauce and create a perfect contrast to the sharpness of the mustard. It also provides a smooth texture to the sauce.
• Fresh Dill – Fresh dill ties the sauce to the flavor profile of the gravadlax, creating a cohesive flavor throughout the dish.
• White Wine Vinegar – A splash of white wine vinegar provides acidity to cut through the richness of the gravadlax and mustard, adding a necessary zing.
• Vegetable Oil or Rapeseed Oil – This is used to emulsify the sauce, creating a smooth, creamy consistency.
• Salt and Pepper – For seasoning, salt and freshly cracked black pepper will help round out the flavors of the sauce.

These ingredients are simple, yet they come together to create a dish that’s bursting with bright, balanced, and fresh flavors.

Equipment Needed

To make Mary Berry’s Gravadlax with Mustard and Dill Sauce, you don’t need any complex equipment, but a few essential tools will help you achieve the perfect result.

For The Gravadlax

• Sharp Knife – A sharp, flexible knife is crucial for slicing the salmon fillet with precision once it’s cured. You’ll want to cut the fish into thin slices to serve it.
• Large Shallow Tray or Dish – To create the curing mixture, you’ll need a wide, shallow dish or tray to lay the salmon flat. It should be large enough to accommodate the whole fillet and allow the curing ingredients to be evenly distributed.
• Plastic Wrap or Cling Film – You’ll need enough plastic wrap to securely cover the salmon as it cures. This keeps it wrapped tightly and ensures that the cure mixture has direct contact with the fish.
• Weights (optional) – Some people like to place a small weight (such as a can or heavy plate) on top of the wrapped salmon fillet during the curing process to help the fish absorb the flavors evenly. This step is optional but can enhance the final result.

For The Mustard And Dill Sauce

• Small Bowl or Mixing Bowl – You’ll need a small bowl to whisk together the mustard, honey, dill, vinegar, and oil. This helps to emulsify the sauce, making it creamy and smooth.
• Whisk or Fork – A whisk or fork will be used to mix the ingredients thoroughly. The goal is to create a smooth, well-blended sauce without any separation between the oil and the vinegar.
• Measuring Spoons – For accuracy, measuring spoons will help you add the right amounts of honey, vinegar, and mustard to achieve the perfect balance of flavors.

Having the right tools in place makes the process smoother and ensures you get the perfect outcome with minimal effort.

How To Make Mary Berry’s Gravadlax With Mustard And Dill Sauce

Making this stunning Scandinavian-inspired dish is a rewarding process, as it brings together the simplicity of curing fish with the complex, tangy flavors of mustard and dill sauce. Here’s a detailed step-by-step guide:

Step 1: Preparing The Gravadlax

1. Mix the Cure: In a small bowl, combine coarse sea salt, caster sugar, freshly ground white pepper, lemon zest, and freshly chopped dill. If you’re using vodka or aquavit, you can add it at this stage. Stir everything together until it’s well mixed.

2. Prepare the Salmon Fillet: Lay the fresh salmon fillet skin-side down on a large, shallow tray or dish. Make sure the fish is evenly spread out and free of any bones. Pat the fillet dry with paper towels if needed.

3. Apply the Cure: Generously rub the curing mixture over the surface of the salmon. Ensure the salmon is fully coated with the salt, sugar, and dill mixture. Press gently to ensure it sticks well to the fish.

4. Wrap and Refrigerate: Once the salmon is coated, wrap it tightly in plastic wrap, ensuring there are no air pockets. Place it back in the dish and put it in the fridge. Let the salmon cure for at least 24 hours, or up to 48 hours for a more intense flavor. Every 12 hours, you can flip the salmon to ensure an even cure.

Step 2: Making The Mustard And Dill Sauce

1. Whisk the Ingredients: In a small bowl, whisk together Dijon mustard, honey, fresh dill, white wine vinegar, and vegetable oil. Continue whisking until the mixture is smooth and emulsified, with the oil fully incorporated into the mustard and vinegar.

2. Season: Taste the sauce and season with salt and pepper to your liking. The sauce should be tangy with a slight sweetness and a fresh herbal note from the dill.

Step 3: Serving The Gravadlax

1. Slice the Cured Salmon: After the salmon has been cured, unwrap it and use a sharp knife to slice it thinly against the grain, making sure each slice is delicate and even.

2. Serve: Arrange the gravadlax slices on a platter. You can serve it alongside rye bread, crackers, or boiled potatoes. Drizzle the mustard and dill sauce over the top or serve it on the side for dipping.

Expert Tips

• Quality of Fish: The key to gravadlax is the quality of the salmon. Always choose the freshest fish you can find, preferably from a trusted source. If possible, buy sushi-grade salmon for the best texture and flavor.

• Don’t Rush the Curing: The longer the salmon cures, the more intense the flavors will be. While 24 hours is the minimum recommended, giving it an additional day (up to 48 hours) can take the flavors to the next level.

• Be Gentle When Slicing: When slicing the gravadlax, use a very sharp knife and slice thinly against the grain to get those delicate, melt-in-your-mouth pieces. A sawing motion works best, and you’ll want each slice to be paper-thin.

• Customize the Cure: While dill and lemon zest are traditional in gravadlax, you can experiment with other herbs and spices in the curing mixture. Try adding juniper berries, fennel seeds, or coriander for a unique twist.

• Serving Ideas: Gravadlax pairs wonderfully with crusty bread, butter, boiled potatoes, and pickled vegetables. It’s a perfect dish for brunches, festive occasions, or as part of a Scandinavian smorgasbord.

Mary Berry’s Gravadlax with Mustard and Dill Sauce is a classic dish that combines the delicate richness of cured salmon with the vibrant flavors of mustard, dill, and lemon. This dish is simple yet elegant, showcasing the brilliance of Scandinavian cuisine. The curing process allows the salmon to develop deep flavors, while the tangy mustard-dill sauce brings a perfect balance of sweetness and acidity.

Whether you’re preparing it for a special occasion or a simple family gathering, this dish is sure to impress with its sophisticated flavors and easy preparation. With just a few ingredients and some patience, you can recreate this iconic dish at home, making it a timeless favorite on your table.

Easy Recipe Variations For Mary Berry’s Gravadlax With Mustard And Dill Sauce

Mary Berry’s Gravadlax with Mustard and Dill Sauce is a classic Scandinavian dish that marries the flavors of fresh salmon, a sweet and tangy mustard sauce, and the aromatic warmth of dill. While her recipe is straightforward and mouthwatering on its own, there are numerous variations you can experiment with to make it even more suited to your tastes, or to elevate the dish with a personal touch.

1. Add A Touch Of Citrus

A subtle twist on the traditional gravadlax recipe is the inclusion of citrus zest in the cure mix. While Mary’s recipe uses salt, sugar, and dill to cure the salmon, try adding grated lemon, lime, or orange zest.

The citrus will infuse the fish with a refreshing burst of flavor, adding a zesty balance to the sweet and savory notes of the mustard sauce. If you’re not keen on the zest itself, you can also add a small squeeze of fresh lemon juice to the mustard and dill sauce for an added layer of brightness.

2. Spicy Kick With Horseradish

If you like a bit of heat, consider mixing horseradish into the mustard and dill sauce. This bold variation creates a bit of an extra punch, countering the richness of the gravadlax with the sharp, peppery heat of the horseradish. To keep the flavor balanced, add a teaspoon at a time, tasting after each addition to ensure it doesn’t overpower the sauce.

3. Smoked Gravadlax

For a deeper, more complex flavor, consider lightly smoking the salmon before curing it. A simple stovetop smoking technique with a smoker box and wood chips (such as applewood or hickory) will give your gravadlax a rich, smoky profile that complements the fresh flavors of the mustard sauce. This variation works especially well if you’re planning to serve the gravadlax as part of a special occasion or brunch spread.

4. Herbal Infusions

While dill is the traditional herb in gravadlax, you can broaden the flavor profile by incorporating additional herbs. Fresh tarragon or parsley could be added to the curing mix alongside dill, or a sprinkle of thyme could be incorporated into the mustard sauce. For a more Mediterranean twist, experiment with adding basil or even oregano for a herby, fragrant note that gives the dish a unique spin.

5. Alternative Mustard Sauces

The mustard sauce in Mary Berry’s recipe is a harmonious blend of sweetness and tang. But if you’re looking for a more adventurous version, you can swap out the mustard for different varieties.

A wholegrain mustard will bring in texture and a bit of tang, while Dijon mustard lends a creamier consistency and sharper flavor. Alternatively, a smoky chipotle mustard could provide a spicy undertone that contrasts beautifully with the delicate salmon.

6. Pickling The Salmon

For a more complex take, you can try lightly pickling the salmon before curing it. Create a brine with vinegar, water, sugar, and salt, and submerge the salmon for a few hours.

After draining and patting dry, follow Mary’s curing method. This pickling step adds an extra layer of flavor complexity to the dish, which pairs well with the creamy mustard sauce.

Best Practices To Store Leftovers

Storing leftovers of Mary Berry’s Gravadlax with Mustard and Dill Sauce requires some care to maintain the dish’s freshness and texture. Gravadlax is made using a curing process that helps preserve the fish, but proper storage is still crucial for maintaining its optimal flavor.

1. Wrap It Tightly

To avoid air exposure, which can cause the salmon to dry out or oxidize, wrap any leftover gravadlax tightly in plastic wrap or parchment paper. Make sure the wrapping is secure and that there is minimal air trapped inside. This will help preserve the texture and prevent any flavors from deteriorating.

2. Store In An Airtight Container

Once wrapped, place the gravadlax in an airtight container to further protect it from air exposure. Glass containers or plastic containers with tight-fitting lids are perfect for this. The container will also help prevent the delicate flavors of the gravadlax from absorbing any surrounding odors in the fridge.

3. Refrigeration Is Key

Gravadlax must be stored in the refrigerator to keep it at its best. Ideally, consume the leftovers within 2-3 days for the most flavorful experience.

If you’re storing the mustard and dill sauce separately, you can keep it in a small jar or container with a tight lid in the fridge. If the sauce thickens too much over time, simply whisk in a little bit of water or lemon juice to bring it back to its original creamy consistency.

4. Avoid Freezing

While gravadlax is a cured fish, freezing it is not recommended. The texture of the fish can change when frozen and thawed, potentially becoming mushy or losing its delicate structure. If you know you won’t be able to finish the leftovers in time, it’s best to share them with friends or family rather than attempting to store them for a long period.

5. Serve Cold

Leftovers should be enjoyed cold. If you’re planning to serve the gravadlax again, simply remove it from the fridge 10-15 minutes before serving to allow the fish to warm up slightly, which enhances the flavors. However, do not leave it out at room temperature for extended periods, as this could lead to spoilage.

What Goes Well With Gravadlax With Mustard And Dill Sauce

Gravadlax is a versatile dish that pairs well with a variety of sides, accompaniments, and drinks. The delicate flavor of the salmon, along with the tangy mustard and dill sauce, creates a balanced base for numerous side dishes. Here are some ideas for what goes perfectly with this Nordic classic.

1. Fresh Rye Bread Or Crispbread

Rye bread is a traditional accompaniment to gravadlax. Its hearty, earthy flavor complements the rich, cured salmon beautifully.

You can serve it as thick slices or in smaller pieces, toasted lightly, and spread with a dollop of butter. Crispbread, a crunchy Scandinavian cracker, also works well as a vessel for the gravadlax.

2. Salads

A fresh salad featuring crisp, peppery greens such as arugula or watercress is a great side dish to balance the richness of the gravadlax. A light vinaigrette with lemon or balsamic vinegar will cut through the fattiness of the fish while adding brightness. For a more substantial salad, mix in thinly sliced radishes, cucumber, or apple to add texture and a refreshing contrast.

3. Potato Salad

A creamy potato salad can be a fantastic match for gravadlax. The smooth texture of the potatoes, combined with a tangy dressing, complements the rich salmon. You can opt for a classic creamy potato salad or try a lighter version with mustard and herbs, which would tie in beautifully with the mustard sauce on the gravadlax.

4. Pickled Vegetables

For a traditional Scandinavian touch, serve the gravadlax with pickled vegetables like cucumbers or beets. The sharp, acidic notes of the pickles contrast well with the tender salmon, providing a zesty counterpoint to the richness of the fish and sauce.

5. Hard Boiled Eggs

Hard-boiled eggs are often served alongside gravadlax in Scandinavian cuisine. The creamy yolk of the egg adds a subtle richness that works in harmony with the salmon’s delicate flavor. You can serve the eggs halved or chopped over a salad.

6. Light And Crisp White Wine

For an ideal drink pairing, consider serving a light, crisp white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. These wines won’t overpower the flavors of the gravadlax, and their acidity will complement the tangy mustard and dill sauce. For a non-alcoholic option, a sparkling water with a wedge of lemon is a refreshing choice.

Conclusion

Mary Berry’s Gravadlax with Mustard and Dill Sauce is a beautiful dish that exemplifies the elegance of Scandinavian cuisine. Its delicate balance of flavors-salt, sweetness, tang, and fresh herbs-makes it a versatile and delightful option for any meal, whether a brunch, festive gathering, or light lunch. With the right recipe variations, you can easily tweak the dish to suit your personal tastes, whether you’re in the mood for citrus, spice, or smoky flavors.

Proper storage of leftovers ensures that the dish remains as delicious as the first time you made it, while the right sides and drinks will elevate the meal into an unforgettable experience. Whether served on fresh rye bread, paired with pickled vegetables, or accompanied by a crisp white wine, this gravadlax is sure to impress and satisfy. With a few thoughtful variations and careful attention to storage and pairing, you’ll make the most out of this stunning dish every time.

FAQs

What Ingredients Are Needed For Mary Berry’s Gravadlax With Mustard And Dill Sauce?

The ingredients for Mary Berry’s gravadlax include salmon fillets, salt, sugar, dill, and vodka or gin. The mustard and dill sauce requires Dijon mustard, honey, dill, vinegar, and olive oil.

How Do You Prepare The Salmon For The Gravadlax?

To prepare the salmon for gravadlax, mix salt, sugar, and chopped dill. Rub this mixture onto the salmon fillets, then wrap the fillets tightly in cling film. Leave the salmon to cure in the fridge for at least 48 hours, turning occasionally.

Can I Use A Different Type Of Fish Instead Of Salmon For This Recipe?

While salmon is the traditional choice for gravadlax, you can experiment with other firm, oily fish such as trout. Keep in mind that the curing process and flavor may differ slightly.

How Long Should I Leave The Salmon To Cure For Gravadlax?

You should leave the salmon to cure for at least 48 hours in the refrigerator, although you can cure it for up to 72 hours for a more intense flavor.

Can I Make Mary Berry’s Gravadlax With Mustard And Dill Sauce In Advance?

Yes, you can make the gravadlax up to 3 days in advance. After the curing process, store the gravadlax wrapped in cling film in the fridge until you’re ready to serve.

What Type Of Mustard Should I Use For The Mustard And Dill Sauce?

For the mustard and dill sauce, it’s best to use Dijon mustard for a mild, tangy flavor that complements the salmon. Avoid using strong, grainy mustard, as it may overpower the dish.

What Is The Best Way To Serve Mary Berry’s Gravadlax?

Mary Berry’s gravadlax is traditionally served with toasted bread or rye bread, alongside the mustard and dill sauce. It can also be served with salad or boiled new potatoes.

Can I Make The Mustard And Dill Sauce Ahead Of Time?

Yes, the mustard and dill sauce can be made ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days before serving.

What Is The Flavor Profile Of Gravadlax With Mustard And Dill Sauce?

Gravadlax has a delicate, slightly sweet flavor from the sugar and dill, balanced with the salty cure. The mustard and dill sauce adds a tangy, creamy kick that complements the richness of the salmon.

How Can I Tell When The Gravadlax Is Ready To Eat?

The gravadlax is ready when the salmon’s flesh has firmed up and the color has deepened. It should have a pleasant cured aroma, and the texture should be slightly dry to the touch but still moist inside.