Gravlax with Dill Potatoes

Name: Gravlax with Dill Potatoes
Total time: 48 h 11 min
Yield: 4 servings
Cuisine: nordic
Ingredients: 1 tbsp white peppercorns; 30 g Fresh dill; 60 g coarse sea salt; 40 g Sugar; 800 g salmon fillet, skin on, from a fishmonger, sold for eating raw (or frozen first); 2,000 ml Water; 10 g Salt; 1,000 g waxy potatoes; 30 g Fresh dill; 40 g Butter; 1 piece Egg yolks, pasteurised; 1 tbsp Dijon mustard; 2 tbsp wholegrain mustard; 1 tsp Caster sugar; 1 tbsp White wine vinegar; 100 ml Neutral oil; 1 piece Lemon; 1 pinch Ground black pepper

48 hr 11 min · 13 min active · makes ~4.3 l · Medium

Cured salmon fillet with dill and coarse sea salt, served alongside waxy potatoes dressed in fresh dill and butter, with wholegrain mustard sauce.

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Gravlax with Dill Potatoes

Cured salmon fillet with dill and coarse sea salt, served alongside waxy potatoes dressed in fresh dill and butter, with wholegrain mustard sauce.

See more →

TOTAL TIME

48 hr 11 min

ACTIVE TIME

13 min

QUANTITY

~4.3 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/21

Ingredients

0/17 gathered · 4 servings

1tbsp

60g

40g

skin on, from a fishmonger, sold for eating raw (or frozen first)800g

2,000ml

10g

1,000g

40g

pasteurised1piece

1tbsp

2tbsp

1tsp

1tbsp

100ml

1piece

1pinch

#	Quantity	Notes	State
1	1tbsp	—	—
2	60g	—	—
3	60g	—	—
4	40g	—	—
5	800g	skin on, from a fishmonger, sold for eating raw (or frozen first)	—
6	2,000ml	—	—
7	10g	—	—
8	1,000g	—	—
9	40g	—	—
10	1piece	pasteurised	—
11	1tbsp	—	—
12	2tbsp	—	—
13	1tsp	—	—
14	1tbsp	—	—
15	100ml	—	—
16	1piece	—	—
17	1pinch	—	—

Tools

23 items

Serveware

2 items

Procedure

37 steps

1 of 37

Grind the white peppercorns coarsely using a pepper mill into the small bowl.

White peppercorns · 1 tbsp

⏱ 30s

ResultCoarsely ground white pepper

2 of 37

Roughly chop the dill on the chopping board.

Fresh dill · 30 g

⏱ 40s

ResultRoughly chopped dill

3 of 37

Add the roughly chopped dill to the small bowl with the coarsely ground white pepper.

Roughly chopped dill · step 2

⏱ 10s

ResultCoarsely ground white pepper and roughly chopped dill

4 of 37

Add the coarse sea salt to the small bowl.

Coarse sea salt · 60 g

⏱ 5s

ResultCoarsely ground white pepper and roughly chopped dill and coarse sea salt

5 of 37

Add the sugar to the small bowl.

Sugar · 40 g

⏱ 5s

ResultCoarsely ground white pepper and roughly chopped dill mixture

6 of 37

Tip the contents of the small bowl into the second small bowl.

⏱ 5s

ResultCoarsely ground white pepper and roughly chopped dill mixture

7 of 37

Mix the coarsely ground white pepper, roughly chopped dill, coarse sea salt and sugar together in the bowl until evenly combined.

⏱ 20s

ResultCuring mixtureused in step 9

8 of 37

Lay the salmon fillet skin-side down in the dish, run your fingers along the flesh and pull out any pin bones with tweezers.

Salmon fillet · 800 g

⏱ 10s

ResultSalmon fillet

9 of 37

Spread the curing mixture evenly all over the flesh side of the salmon, pressing it in gently.

Curing mixture · step 7

⏱ 30s

ResultCure-coated salmon

10 of 37

Press a sheet of cling film directly onto the surface of the coated salmon to seal it.

⏱ 15s

11 of 37

Put the shallow dish in the refrigerator.

⏱ 10s

ResultCure-coated salmon

12 of 37

Leave the salmon to cure undisturbed in the refrigerator for 48 hours, turning it once halfway through.

⏱ 48 hr

ResultCured salmon

13 of 37

Remove the shallow dish from the refrigerator.

⏱ 10s

ResultCured salmon

14 of 37

Scrape off and discard all the curing mixture, then pat the salmon completely dry with kitchen paper.

⏱ 30s

ResultDried cured salmon

15 of 37

Using a long, sharp knife held at a shallow angle, carve the salmon into thin, diagonal slices away from the skin.

⏱ 2 min

ResultGravlax slicesused in step 39

16 of 37

Pour the water into a large saucepan.

Water · 2,000 ml

⏱ 10s

ResultWater

17 of 37

Add the salt to the water.

Salt · 10 g

⏱ 5s

ResultWater and salt

18 of 37

Bring the salted water to a rolling boil over high heat.

⏱ 8 min

ResultSalt water

19 of 37

Scrub the potatoes under cold running water until the skins are clean.

Waxy potatoes · 1,000 g

⏱ 1 min

ResultScrubbed potatoes

20 of 37

Add the scrubbed potatoes to the salted water in the large saucepan.

Scrubbed potatoes · step 19

⏱ 10s

ResultSalt water and scrubbed potatoes

21 of 37

Boil the potatoes for 18 to 20 minutes until a knife slides through the centres without resistance.

⏱ 20 min

ResultBoiled potatoes

22 of 37

Tip the potatoes into the colander and drain thoroughly.

Boiled potatoes · step 21

⏱ 15s

ResultDrained potatoesused in step 25

23 of 37

Roughly chop the remaining dill on the chopping board.

Fresh dill · 30 g

⏱ 40s

ResultRoughly chopped dillused in step 26

24 of 37

Add the butter to the large bowl.

Butter · 40 g

⏱ 5s

ResultButter

25 of 37

Add the drained potatoes to the large bowl with the butter.

Drained potatoes · step 22

⏱ 10s

ResultDrained potatoes and butter

26 of 37

Add the roughly chopped dill to the large bowl with the potatoes and butter.

Roughly chopped dill · step 23

⏱ 10s

ResultRoughly chopped dill and drained potatoes and butter

27 of 37

Toss the hot potatoes with the butter and dill until the butter is melted and the potatoes are well coated.

⏱ 30s

ResultDill potatoesused in step 40

28 of 37

Drop the pasteurised egg yolk into the mixing bowl.

Egg yolks · 1 piece

⏱ 5s

ResultEgg yolks

29 of 37

Add the Dijon mustard to the egg yolks in the mixing bowl.

Dijon mustard · 1 tbsp

⏱ 5s

ResultEgg yolks and dijon mustard

30 of 37

Add the wholegrain mustard to the mixing bowl.

Wholegrain mustard · 2 tbsp

⏱ 5s

ResultEgg yolks and dijon mustard and wholegrain mustard

31 of 37

Add the caster sugar to the mixing bowl.

Caster sugar · 1 tsp

⏱ 5s

ResultEgg yolk mixture

32 of 37

Add the white wine vinegar to the mixing bowl.

White wine vinegar · 1 tbsp

⏱ 5s

ResultEgg yolk mixture

33 of 37

Whisk the egg yolks, both mustards, sugar and vinegar together until smooth and slightly thickened.

⏱ 20s

ResultMustard base

34 of 37

Pour the oil in a very thin, steady stream while whisking constantly, to build the emulsion.

Neutral oil · 100 ml

⏱ 1 min

ResultMustard base and neutral oil

35 of 37

Finely grate the lemon zest directly into the sauce and stir to combine.

Lemon · 1 piece

⏱ 30s

ResultLemony mustard sauce

36 of 37

Add the ground black pepper to the sauce in the mixing bowl.

Ground black pepper · 1 pinch

⏱ 5s

ResultLemon zest and mustard base mixture

37 of 37

Stir the pepper through the sauce until evenly combined.

⏱ 10s

ResultMustard sauce

Total Time48 hr 11 min

#	Product	Action
1	1 tbsp	Grind the white peppercorns coarsely using a pepper mill into the small bowl.⏱ 30sResultCoarsely ground white pepper
2	30 g	Roughly chop the dill on the chopping board.⏱ 40sResultRoughly chopped dill
3	Roughly chopped dillstep 2	Add the roughly chopped dill to the small bowl with the coarsely ground white pepper.⏱ 10sResultCoarsely ground white pepper and roughly chopped dill
4	60 g	Add the coarse sea salt to the small bowl.⏱ 5sResultCoarsely ground white pepper and roughly chopped dill and coarse sea salt
5	40 g	Add the sugar to the small bowl.⏱ 5sResultCoarsely ground white pepper and roughly chopped dill mixture
6	—	Tip the contents of the small bowl into the second small bowl.⏱ 5sResultCoarsely ground white pepper and roughly chopped dill mixture
7	—	Mix the coarsely ground white pepper, roughly chopped dill, coarse sea salt and sugar together in the bowl until evenly combined.⏱ 20sResultCuring mixtureused in step 9
8	800 g	Lay the salmon fillet skin-side down in the dish, run your fingers along the flesh and pull out any pin bones with tweezers.⏱ 10sResultSalmon fillet
9	Curing mixturestep 7	Spread the curing mixture evenly all over the flesh side of the salmon, pressing it in gently.⏱ 30sResultCure-coated salmon
10	—	Press a sheet of cling film directly onto the surface of the coated salmon to seal it.⏱ 15s
11	—	Put the shallow dish in the refrigerator.⏱ 10sResultCure-coated salmon
12	—	Leave the salmon to cure undisturbed in the refrigerator for 48 hours, turning it once halfway through.⏱ 48 hrResultCured salmon
13	—	Remove the shallow dish from the refrigerator.⏱ 10sResultCured salmon
14	—	Scrape off and discard all the curing mixture, then pat the salmon completely dry with kitchen paper.⏱ 30sResultDried cured salmon
15	—	Using a long, sharp knife held at a shallow angle, carve the salmon into thin, diagonal slices away from the skin.⏱ 2 minResultGravlax slicesused in step 39
16	2,000 ml	Pour the water into a large saucepan.⏱ 10sResultWater
17	10 g	Add the salt to the water.⏱ 5sResultWater and salt
18	—	Bring the salted water to a rolling boil over high heat.⏱ 8 minResultSalt water
19	1,000 g	Scrub the potatoes under cold running water until the skins are clean.⏱ 1 minResultScrubbed potatoes
20	Scrubbed potatoesstep 19	Add the scrubbed potatoes to the salted water in the large saucepan.⏱ 10sResultSalt water and scrubbed potatoes
21	—	Boil the potatoes for 18 to 20 minutes until a knife slides through the centres without resistance.⏱ 20 minResultBoiled potatoes
22	Boiled potatoesstep 21	Tip the potatoes into the colander and drain thoroughly.⏱ 15sResultDrained potatoesused in step 25
23	30 g	Roughly chop the remaining dill on the chopping board.⏱ 40sResultRoughly chopped dillused in step 26
24	40 g	Add the butter to the large bowl.⏱ 5sResultButter
25	Drained potatoesstep 22	Add the drained potatoes to the large bowl with the butter.⏱ 10sResultDrained potatoes and butter
26	Roughly chopped dillstep 23	Add the roughly chopped dill to the large bowl with the potatoes and butter.⏱ 10sResultRoughly chopped dill and drained potatoes and butter
27	—	Toss the hot potatoes with the butter and dill until the butter is melted and the potatoes are well coated.⏱ 30sResultDill potatoesused in step 40
28	1 piece	Drop the pasteurised egg yolk into the mixing bowl.⏱ 5sResultEgg yolks
29	1 tbsp	Add the Dijon mustard to the egg yolks in the mixing bowl.⏱ 5sResultEgg yolks and dijon mustard
30	2 tbsp	Add the wholegrain mustard to the mixing bowl.⏱ 5sResultEgg yolks and dijon mustard and wholegrain mustard
31	1 tsp	Add the caster sugar to the mixing bowl.⏱ 5sResultEgg yolk mixture
32	1 tbsp	Add the white wine vinegar to the mixing bowl.⏱ 5sResultEgg yolk mixture
33	—	Whisk the egg yolks, both mustards, sugar and vinegar together until smooth and slightly thickened.⏱ 20sResultMustard base
34	100 ml	Pour the oil in a very thin, steady stream while whisking constantly, to build the emulsion.⏱ 1 minResultMustard base and neutral oil
35	1 piece	Finely grate the lemon zest directly into the sauce and stir to combine.⏱ 30sResultLemony mustard sauce
36	1 pinch	Add the ground black pepper to the sauce in the mixing bowl.⏱ 5sResultLemon zest and mustard base mixture
37	—	Stir the pepper through the sauce until evenly combined.⏱ 10sResultMustard sauce
Total Time		48 hr 11 min

Serving

Spoon the mustard sauce into a small serving bowl.
Lay the gravlax slices in loose, overlapping folds across the serving plate.
Spoon the dill potatoes alongside the gravlax, set the mustard sauce beside them and serve straight away; keep any leftover gravlax covered in the fridge.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	962kcal
	52g
	59g
	13g
	60g
	15g
	7g
	6,324mg

Ingredients0/17

Tools0/21

Recipe

Gravlax with Dill Potatoes

Cured salmon fillet with dill and coarse sea salt, served alongside waxy potatoes dressed in fresh dill and butter, with wholegrain mustard sauce.

What you’ll doYou will cure a salmon fillet under salt, sugar, pepper and dill for 48 hours in the refrigerator, turning it halfway through. While it cures, you will boil waxy potatoes, toss them with butter and fresh dill, and whisk an emulsion-based mustard sauce with lemon and wholegrain mustard. After curing, you will scrape the salmon clean, slice it thinly on the bias, and plate it with the warm potatoes and sauce.

Serves4

Total48 hr 11 min

LevelMedium

Ingredients

White peppercorns1 tbsp
Fresh dill60 g
Coarse sea salt60 g
Sugar40 g
Salmon fillet, skin on, from a fishmonger, sold for eating raw (or frozen first)800 g
Water2,000 ml
Salt10 g
Waxy potatoes1,000 g
Butter40 g
Egg yolks, pasteurised1 piece
Dijon mustard1 tbsp
Wholegrain mustard2 tbsp
Caster sugar1 tsp
White wine vinegar1 tbsp
Neutral oil100 ml
Lemon1 piece
Ground black pepper1 pinch

Tools

Mixing bowlSmall serving bowlSpoonLarge saucepanTongsPepper millGround white bowl (small bowl)Curing bowl (small bowl)Chef's knifeMicroplane zesterLarge bowlCling filmWhiskRefrigeratorLarge serving plateColanderShallow dishServing spoonGraterScrubbing brushKitchen paperChopping boardMicroplane

Method

Grind the white peppercorns coarsely using a pepper mill into the small bowl.

30sGround white bowl (small bowl), Pepper millWhite peppercorns · 1 tbsp

Roughly chop the dill on the chopping board.

40sChopping board, Chefs knifeFresh dill · 30 g

Add the roughly chopped dill to the small bowl with the coarsely ground white pepper.

10sGround white bowl (small bowl)Roughly chopped dill · step 2

Add the coarse sea salt to the small bowl.

5sGround white bowl (small bowl)Coarse sea salt · 60 g

Add the sugar to the small bowl.

5sGround white bowl (small bowl)Sugar · 40 g

Tip the contents of the small bowl into the second small bowl.

5sCuring bowl (small bowl)

Mix the coarsely ground white pepper, roughly chopped dill, coarse sea salt and sugar together in the bowl until evenly combined.

Result · Curing mixture · used in step 9

20sCuring bowl (small bowl), Spoon

Lay the salmon fillet skin-side down in the dish, run your fingers along the flesh and pull out any pin bones with tweezers.

10sShallow dishSalmon fillet · 800 g

Spread the curing mixture evenly all over the flesh side of the salmon, pressing it in gently.

30sShallow dish, SpoonCuring mixture · step 7

Press a sheet of cling film directly onto the surface of the coated salmon to seal it.

15sShallow dish, Cling film

Put the shallow dish in the refrigerator.

10sShallow dish, Refrigerator

Leave the salmon to cure undisturbed in the refrigerator for 48 hours, turning it once halfway through.

48 hrShallow dish

Remove the shallow dish from the refrigerator.

10sShallow dish, Refrigerator

Scrape off and discard all the curing mixture, then pat the salmon completely dry with kitchen paper.

30sShallow dish, Kitchen paper

Using a long, sharp knife held at a shallow angle, carve the salmon into thin, diagonal slices away from the skin.

Result · Gravlax slices · used in step 39

2 minChopping board, Chefs knife

Pour the water into a large saucepan.

10sLarge saucepanWater · 2,000 ml

Add the salt to the water.

5sLarge saucepanSalt · 10 g

Bring the salted water to a rolling boil over high heat.

8 minLarge saucepan

Scrub the potatoes under cold running water until the skins are clean.

1 minColander, Scrubbing brushWaxy potatoes · 1,000 g

Add the scrubbed potatoes to the salted water in the large saucepan.

10sLarge saucepanScrubbed potatoes · step 19

Boil the potatoes for 18 to 20 minutes until a knife slides through the centres without resistance.

20 minLarge saucepan, Chefs knife

Tip the potatoes into the colander and drain thoroughly.

Result · Drained potatoes · used in step 25

15sColanderBoiled potatoes · step 21

Roughly chop the remaining dill on the chopping board.

Result · Roughly chopped dill · used in step 26

40sChopping board, Chefs knifeFresh dill · 30 g

Add the butter to the large bowl.

5sLarge bowlButter · 40 g

Add the drained potatoes to the large bowl with the butter.

10sLarge bowlDrained potatoes · step 22

Add the roughly chopped dill to the large bowl with the potatoes and butter.

10sLarge bowlRoughly chopped dill · step 23

Toss the hot potatoes with the butter and dill until the butter is melted and the potatoes are well coated.

Result · Dill potatoes · used in step 40

30sLarge bowl, Tongs

Drop the pasteurised egg yolk into the mixing bowl.

5sMixing bowlEgg yolks · 1 piece

Add the Dijon mustard to the egg yolks in the mixing bowl.

5sMixing bowlDijon mustard · 1 tbsp

Add the wholegrain mustard to the mixing bowl.

5sMixing bowlWholegrain mustard · 2 tbsp

Add the caster sugar to the mixing bowl.

5sMixing bowlCaster sugar · 1 tsp

Add the white wine vinegar to the mixing bowl.

5sMixing bowlWhite wine vinegar · 1 tbsp

Whisk the egg yolks, both mustards, sugar and vinegar together until smooth and slightly thickened.

20sMixing bowl, Whisk

Pour the oil in a very thin, steady stream while whisking constantly, to build the emulsion.

1 minMixing bowlNeutral oil · 100 ml

Finely grate the lemon zest directly into the sauce and stir to combine.

30sMixing bowl, Grater, MicroplaneLemon · 1 piece

Add the ground black pepper to the sauce in the mixing bowl.

5sMixing bowlGround black pepper · 1 pinch

Stir the pepper through the sauce until evenly combined.

10sMixing bowl, Spoon

Spoon the mustard sauce into a small serving bowl.

Result · Mustard sauce · used in step 40

15sSmall serving bowl, SpoonMustard sauce · step 37

Lay the gravlax slices in loose, overlapping folds across the serving plate.

1 minLarge serving plateGravlax slices · step 15

Spoon the dill potatoes alongside the gravlax, set the mustard sauce beside them and serve straight away; keep any leftover gravlax covered in the fridge.

Result · Gravlax with Dill Potatoes

30sLarge serving plate, Serving spoonDill potatoes · step 27Mustard sauce · step 38

Printed 11 October 2026