Graavlax with Sweet Mustard Dill Sauce

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Preparation info

  • Serves:

    12

    • Difficulty

      Easy

Appears in

Rose's Celebrations

Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

When I tasted this for the first time, I asked my Canadian sister-in- law Alice where she had bought it, because I thought it was the best “lox” I had ever eaten. When I found out she had made it I immediately asked for the recipe. The mustard dill sauce is a wonderful tangy accompaniment, although I love the pure salmon flavor so much I often eat it plain. After the curing process is complete, all of the seasoning is wiped off, but the flesh absorbs a slight peppery sweetness accented by the dill.

The recipe is utterly simple to make. You just have to remember to turn the seasoned salmon at the beginning and end of each day.

One year I made this graavlax for my New York family’s Thanksgiving. It disappeared from the plate within five minutes of having been set on the coffee table, but afterward I was accused of not doing my part because everyone thought that instead of cooking something from scratch I had “gone out and bought expensive lox.” So if the idea is impressing the relatives—don’t make this recipe.

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