Gravlax med senapssås

Scandinavian salmon⏱ 15 min⚡ Pescatarian

This simple gravlax med senapssås is fresh, elegant, and wonderfully balanced: silky cured salmon, fragrant dill, and a sweet-tangy mustard sauce over crisp rye. It makes a quick Scandinavian lunch, starter, or light supper with almost no cooking required.

Nutrition · per serving

278kcal

15.5gProtein

14.6gCarbs

17.2gFat

3.2gFiber

2 servings

Ingredients

11 items

For the gravlax toasts

sliced gravlax salmon120 g

rye crispbread4 pieces (about 40 g)

fresh dill10 g

lemon1 small

black pepper1 g

For the senapssås

Dijon mustard20 g

wholegrain mustard15 g

runny honey10 g

neutral oil15 ml

fresh dill5 g

lemon juice5 ml

Tips

•Using ready-made gravlax makes this a true 15-minute beginner dish; home-curing salmon would require 24-48 hours and is not included in the timing.
•If you prefer a looser sauce, whisk in 1-2 teaspoons cold water; if you prefer it sharper, add a few extra drops of lemon juice.
•For neat bites, break each crispbread into halves after topping.
•A small handful of pickled cucumber or thinly sliced red onion pairs well if serving as a light lunch.

Steps

1
Finely chop the dill for the sauce and roughly chop the dill for garnish. Cut the lemon into wedges and squeeze out 5 ml juice for the sauce. This mise en place keeps the assembly quick and prevents the crispbread from softening too early.
10 g fresh dill1 small lemon5 g fresh dill
2
In a small bowl, whisk together the Dijon mustard, wholegrain mustard, honey, lemon juice, and neutral oil until glossy and lightly thickened. Stir in the chopped dill. Taste: it should be sweet-sharp and slightly herbaceous.
20 g Dijon mustard15 g wholegrain mustard10 g runny honey5 ml lemon juice15 ml neutral oil5 g fresh dill
3
Arrange the rye crispbread on plates. Spoon or lightly spread some senapssås over each piece, using just enough to coat so the bread stays crisp.
4 pieces (about 40 g) rye crispbread
4
Drape the sliced gravlax salmon over the crispbread in loose folds for a soft texture rather than pressing it flat. Top with the remaining dill, a few grinds of black pepper, and a little lemon zest if desired from the lemon before serving.
120 g sliced gravlax salmon10 g fresh dill1 g black pepper1 small lemon
5
Serve immediately with lemon wedges alongside and any extra senapssås on the side. Eat at once for the best contrast between silky salmon and crisp rye.
1 small lemon

Origin & History

Gravlax is a classic Nordic preparation of salmon, traditionally cured with salt, sugar, and dill. Its name comes from old Scandinavian curing methods, and today it is commonly served in Sweden and across the region with hovmästarsås, a sweet mustard-dill sauce, often alongside bread or potatoes.

scandinavian gravlax salmon pescatarian rye no-cook beginner

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Gravlax med senapssås

Steps

Finely chop the dill for the sauce and roughly chop the dill for garnish. Cut the lemon into wedges and squeeze out 5 ml juice for the sauce. This mise en place keeps the assembly quick and prevents the crispbread from softening too early.

10 g fresh dill1 small lemon5 g fresh dill

In a small bowl, whisk together the Dijon mustard, wholegrain mustard, honey, lemon juice, and neutral oil until glossy and lightly thickened. Stir in the chopped dill. Taste: it should be sweet-sharp and slightly herbaceous.

20 g Dijon mustard15 g wholegrain mustard10 g runny honey5 ml lemon juice15 ml neutral oil5 g fresh dill

Arrange the rye crispbread on plates. Spoon or lightly spread some senapssås over each piece, using just enough to coat so the bread stays crisp.

4 pieces (about 40 g) rye crispbread

Drape the sliced gravlax salmon over the crispbread in loose folds for a soft texture rather than pressing it flat. Top with the remaining dill, a few grinds of black pepper, and a little lemon zest if desired from the lemon before serving.

120 g sliced gravlax salmon10 g fresh dill1 g black pepper1 small lemon

Serve immediately with lemon wedges alongside and any extra senapssås on the side. Eat at once for the best contrast between silky salmon and crisp rye.

1 small lemon