So, you have waited three days to create Gravadlax and perhaps you are asking yourself, what next?
In my opinion, there is simply nothing better to accompany cured salmon in the Scandinavian tradition, than this sweet delightful but slightly acidic mustard sauce of the same origin
While you can buy this as ready made in some shops, I highly recommend you try making it fresh yourself. When fresh and eaten with the salmon, it is a revelation. What’s more, it is possibly the easiest thing to make that I know, taking just a couple of minutes at most, with just the following 5 ingredients:
3 tbsp x Canola / Rapeseed oil, 2 x tbsp honey mustard, 1 x tbsp white vinegar, 2 x tbsp chopped dill and 1/4 tsp of salt
To make the sauce, you just put all the ingredients in a food processor and blend for 10 seconds. Serve immediately, or later, dipping the cured salmon into the sauce, when you eat it.
These two were simply made for each other!