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Gravlaxsås – Perfect company for Gravadlax

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:

The 5 Ingredients for Gravadlax Mustard Sauce

The 5 Ingredients for Gravadlax Mustard Sauce

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!

Filed under: Fish, Starters

About the Author

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Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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