Mary Berry’s Gravadlax with Mustard and Dill Sauce is a stunning, Scandinavian-inspired dish that has captured the hearts of many home cooks and food enthusiasts alike. Gravadlax, a traditional Nordic delicacy, is essentially a form of salmon that’s cured with a flavorful combination of sugar, salt, and various herbs. While it’s often found on special occasions and festive tables, it’s versatile enough to be served as an appetizer or part of a light lunch. In Mary Berry’s rendition, the cured salmon is complemented by a tangy, creamy mustard and dill sauce that elevates the natural richness of the fish with just the right balance of sharpness and freshness.
The name "Gravadlax" translates from Swedish as "buried salmon," referring to the ancient method of preserving fish by burying it in the ground with salt and sugar. This process allows the fish to cure slowly, developing its unique flavor profile. In modern-day cooking, the technique has been refined and often served sliced thinly, making it perfect for gatherings, brunches, or even as a starter in a multi-course meal.
What makes Mary Berry’s version particularly special is the mustard and dill sauce, which adds a delightful kick to the rich, delicate flavor of the salmon. The mustard offers a slight piquancy, while the dill contributes a fresh, herbaceous quality that is deeply complementary to the fish. The combination is nothing short of divine, providing a perfect contrast of flavors and textures that tantalize the taste buds.
Mary Berry’s Gravadlax With Mustard And Dill Sauce Recipe
Ingredients Needed
To prepare Mary Berry’s Gravadlax with Mustard and Dill Sauce, you’ll need a variety of simple, yet flavorful ingredients. The key components include:
For The Gravadlax (Cured Salmon)
- Fresh salmon fillets (skin on): Choose high-quality, fresh salmon for the best flavor and texture. It’s important that the fish is of top-notch quality since the curing process highlights the fish’s natural flavor.
- Sea salt: This is essential for the curing process, drawing out moisture from the fish and allowing the flavors to concentrate.
- Caster sugar: Used to balance the saltiness, sugar helps to draw out moisture and create the delicate curing brine that transforms the salmon.
- Dill fronds: Fresh dill is key to both the curing process and the flavor profile, infusing the fish with an aromatic, herbaceous scent.
- Juniper berries: These small, dark berries have a slight piney, resinous flavor and provide a distinctive, fragrant note to the salmon. They are traditional in Scandinavian curing recipes.
- Black pepper: A few cracked peppercorns are used to add a subtle layer of heat to the salmon, enhancing its complexity.
For The Mustard And Dill Sauce
- Dijon mustard: The smooth, sharp tang of Dijon mustard forms the base of the sauce, giving it a slightly spicy kick.
- Mayonnaise: Creamy mayonnaise serves as the binder, giving the sauce a smooth, rich consistency that balances the sharpness of the mustard.
- Fresh dill: More fresh dill, finely chopped, gives the sauce a burst of herbal brightness that marries perfectly with the salmon.
- Lemon juice: The addition of lemon juice adds a fresh, zesty acidity, cutting through the richness of the salmon and sauce.
- Honey or sugar: A hint of sweetness rounds out the mustard’s sharpness and enhances the overall flavor of the sauce.
- Salt and pepper: Simple seasonings to taste, ensuring the sauce is well-balanced.
Equipment Needed
For this recipe, the equipment needed is straightforward, but a few essential items will help streamline the process:
- Sharp knife: You’ll need a very sharp knife for slicing the salmon thinly after it has been cured. A dull knife can cause the delicate fish to tear.
- Large mixing bowl: To combine the salt, sugar, dill, and other curing ingredients.
- Cling film (plastic wrap): For wrapping the cured salmon tightly during the curing process.
- Chopping board: To prepare and slice the salmon, as well as chop the herbs for the sauce.
- Small bowl: To mix the mustard and dill sauce ingredients.
- Fine sieve or mesh strainer (optional): To strain any excess moisture from the salmon before serving, ensuring the fish remains tender and not overly wet.
- Serving platter: To beautifully arrange the cured salmon for serving.
Instructions To Make Mary Berry’s Gravadlax With Mustard And Dill Sauce
The process of making Mary Berry’s Gravadlax is a simple, though time-intensive, process that allows the flavors to develop beautifully over a period of time. Here’s how to make it:
Step 1: Prepare The Gravadlax
- Make the curing mix: In a large mixing bowl, combine 100g sea salt, 100g caster sugar, and 2 tablespoons of finely chopped fresh dill. Crush a small handful of juniper berries using a pestle and mortar and add them to the mixture along with some freshly ground black pepper.
- Coat the salmon: Lay the salmon fillets on a large sheet of plastic wrap. Rub the salt and sugar mixture evenly over both sides of the fish, ensuring it’s generously covered. Don’t worry if the mix seems a bit much; much of it will be rinsed off later.
- Wrap and refrigerate: Wrap the salmon tightly in the cling film, then place it in a shallow dish. Put a weight (like a small plate or can) on top of the wrapped salmon to help compress the fish and encourage the curing process. Refrigerate the salmon for 24 to 48 hours, flipping it every 12 hours to ensure an even cure.
Step 2: Prepare The Mustard And Dill Sauce
- In a small bowl, whisk together 3 tablespoons of Dijon mustard, 4 tablespoons of mayonnaise, and 1 tablespoon of finely chopped fresh dill.
- Add a teaspoon of honey or sugar for sweetness and a squeeze of fresh lemon juice to add acidity. Season with salt and pepper to taste.
- Mix until smooth and well combined, and refrigerate until ready to serve.
Step 3: Serve The Gravadlax
- After the curing time is up, remove the salmon from the plastic wrap and gently rinse off any excess salt and sugar under cold water. Pat the fish dry with a paper towel.
- Use a sharp knife to slice the salmon thinly at an angle, creating delicate, translucent slices.
- Arrange the slices on a serving platter, drizzle with the mustard and dill sauce, and garnish with extra fresh dill if desired.
Tips And Tricks
- Use a good quality salmon: The key to success in this dish is using the freshest salmon you can find. Look for sushi-grade or high-quality fillets from a reputable source.
- Allow enough curing time: While the salmon can technically cure in as little as 12 hours, for the best flavor and texture, aim for at least 24 hours. Longer curing time allows the flavors to develop more deeply.
- Season the sauce carefully: The mustard sauce should have a balance of tanginess and sweetness. Taste it as you go and adjust the lemon juice or honey to suit your preferences.
- Presenting the dish: When serving, you can add fresh bread, crackers, or even blinis alongside the gravadlax. It’s also common to serve it with pickled vegetables or fresh cucumber for an extra burst of freshness.
Mary Berry’s Gravadlax with Mustard and Dill Sauce is a sophisticated yet simple dish that celebrates the delicate flavors of cured salmon. By following the curing process and making the accompanying mustard and dill sauce, you can create a dish that feels elegant enough for special occasions, yet approachable for any home cook. The balance of salt, sugar, and herbs in the salmon pairs beautifully with the creamy, tangy sauce, offering an unforgettable culinary experience. Whether you’re hosting a brunch, holiday meal, or simply treating yourself to something special, this recipe is sure to impress.
Easy Recipe Variations For Mary Berry’s Gravadlax With Mustard And Dill Sauce
Mary Berry’s Gravadlax with Mustard and Dill Sauce is a classic recipe, known for its balance of fresh, delicate flavors with the sharp tang of the mustard and the herbaceous notes of dill. Gravadlax, a Scandinavian delicacy made from salmon that is cured in a mixture of salt, sugar, and dill, is traditionally served as a starter or light main course. While Mary’s version is an absolute winner, there are several creative ways to tweak the recipe to cater to different tastes or to elevate the dish with personal touches.
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Herb Variations
- Coriander and Lemon Zest: For a citrusy kick and a slightly spicier twist, replace the dill with fresh coriander and add lemon zest to the cure. This variation provides a zesty, fragrant contrast to the rich salmon and complements the mustard sauce with a more vibrant flavor.
- Chives and Parsley: If you’re after a milder, more neutral herb profile, consider substituting the dill with a mixture of chives and parsley. These herbs bring a subtle, grassy flavor that doesn’t overpower the salmon’s natural sweetness, making the mustard sauce even more prominent.
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Spiced Gravadlax
- Cumin and Fennel Seeds: To add warmth and earthiness to the cure, incorporate ground cumin and fennel seeds into the sugar-salt mixture. This combination gives the salmon an aromatic complexity and pairs wonderfully with the tangy mustard sauce. The fennel seeds especially add a slight licorice note that is both unexpected and delightful.
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Citrus-Infused Gravadlax
- Orange or Grapefruit: For a fresh burst of citrus flavor, mix in finely grated orange or grapefruit zest into the cure, alongside the traditional dill. The citrus oils permeate the fish and provide a refreshing contrast to the richness of the salmon and mustard sauce. A dash of fresh citrus juice can also be added to the mustard sauce for a tangy kick.
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Sweet Variations
- Honey and Brown Sugar: To bring an extra layer of sweetness to your gravadlax, try incorporating honey and brown sugar into the curing mix. The brown sugar adds a deeper, molasses-like sweetness that pairs beautifully with the salmon’s natural flavor, while the honey introduces a soft, floral sweetness that complements the dill and mustard sauce perfectly.
- Smoked Gravadlax: If you like a more robust flavor, consider lightly smoking the cured salmon after the curing process. A quick smoke over applewood chips can add a subtle smokiness that elevates the dish without overwhelming it, providing a contrasting flavor to the sharp mustard sauce.
Each of these variations keeps the essence of Mary Berry’s original recipe intact, while allowing for new flavor profiles that suit different preferences. Whether you prefer a zesty, herbaceous, or spiced twist on the traditional gravadlax, these variations make the dish even more versatile for any occasion.
Storing Leftovers
Gravadlax, being a cured dish, is naturally more resilient than many other types of fish, but it still requires proper storage to ensure its freshness and safety. When storing leftovers of Mary Berry’s Gravadlax with Mustard and Dill Sauce, it’s important to consider both the salmon and the accompanying sauce separately.
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Storing The Gravadlax
- Refrigeration: The key to storing leftover gravadlax is to keep it chilled. Wrap the cured salmon tightly in plastic wrap or place it in an airtight container. It’s best to store it in the coldest part of the fridge, ideally at 4°C (39°F) or lower.
- Storage Duration: Gravadlax can last up to 3-4 days in the refrigerator. While it may not spoil immediately beyond this, its quality in terms of texture and flavor will start to degrade. Over time, the salmon may lose some of its delicate, fresh taste and become more brittle.
- Freezing Gravadlax: If you don’t think you’ll finish the leftovers within a few days, freezing is a good option. Wrap the salmon tightly in plastic wrap, then aluminum foil to prevent freezer burn. When freezing, it’s crucial to consume it within a month for the best texture and flavor, although it can last up to two months.
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Storing The Mustard And Dill Sauce
- Refrigeration: The mustard and dill sauce can be stored in an airtight container in the fridge for up to a week. If the sauce thickens too much after refrigeration, you can thin it out with a small amount of water or a splash of white wine vinegar.
- Separation of Sauce Components: Keep in mind that the sauce might separate upon standing due to the oil in the mustard base. Simply stir it well before serving again.
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Serving Leftovers
- When you’re ready to eat your leftovers, it’s best to take the gravadlax out of the fridge about 15 minutes before serving to allow it to come to room temperature. This will enhance its flavor and texture, making it taste almost as fresh as when first prepared.
What To Eat With Mary Berry’s Gravadlax With Mustard And Dill Sauce?
Gravadlax with Mustard and Dill Sauce is often served as a starter, light main dish, or brunch option. Its delicate flavors pair wonderfully with a wide range of accompaniments that complement the richness of the salmon and the tangy sauce.
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Classic Accompaniments
- Crisp Bread or Rye Bread: The best way to serve gravadlax is on slices of dense, slightly sour rye bread or crispbread. The firm texture of these breads offers a perfect base for the silky, cured salmon. A slice of lemon on the side adds brightness to the dish, balancing the richness of the gravadlax.
- Boiled Potatoes: Simple new potatoes, either boiled or roasted with a bit of butter, are a traditional side dish that pairs beautifully with gravadlax. Their subtle flavor acts as a perfect backdrop to the strong flavors of the mustard sauce and the cured salmon.
- Pickled Vegetables: Serve the gravadlax with pickled cucumbers or beets for a burst of acidity and crunch. The pickled vegetables balance the richness of the salmon, adding a tangy contrast that enhances the overall dish.
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Fresh And Light Pairings
- Mixed Green Salad: A light salad with fresh greens like arugula, baby spinach, and watercress, tossed with a lemon vinaigrette, pairs well with gravadlax. The salad provides a refreshing contrast, offering crispness and a mild bitterness that complements the salmon’s rich texture.
- Avocado Slices: For a modern twist, serve the gravadlax with avocado slices. The creamy texture of the avocado works harmoniously with the soft, silky salmon, and its subtle flavor doesn’t compete with the mustard sauce, but rather enhances it.
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Lighter Grains
- Quinoa or Couscous: For a slightly heartier side dish, serve the gravadlax with quinoa or couscous. These grains are light but filling, offering a delicate texture that complements the salmon without overpowering it. A small drizzle of olive oil and a squeeze of lemon can elevate the dish further.
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Drinks To Pair With
- White Wine: A chilled glass of crisp white wine like Sauvignon Blanc or a dry Riesling complements the flavors of the gravadlax, particularly with its mustard and dill sauce. The acidity of the wine balances the richness of the salmon while enhancing the herbaceousness of the dill.
- Gin and Tonic: For a more refreshing option, a gin and tonic is a perfect match. The herbal notes of the gin work well with the dill in the gravadlax, and the refreshing bubbles of the tonic provide a clean, crisp contrast.
Conclusion
Mary Berry’s Gravadlax with Mustard and Dill Sauce is an elegant yet accessible dish, combining the simplicity of cured salmon with the complex flavors of mustard and fresh dill. The dish is wonderfully versatile, allowing for creative variations that cater to different tastes, from citrusy or spiced versions to more herb-centric takes. The key to making the most of leftovers is proper storage, ensuring that the gravadlax stays fresh and flavorful for a few days, and pairing it with complementary sides like crispbread, potatoes, or a fresh salad.
Whether you’re preparing this dish for a formal dinner or a relaxed brunch, its light yet satisfying nature makes it an ideal choice. The ability to tailor the gravadlax to your tastes, along with the variety of accompaniments available, ensures that it remains a beloved classic with endless possibilities for enjoyment.
FAQs
What Is Gravadlax, And How Is It Made In Mary Berry’s Recipe?
Gravadlax is a Scandinavian-style salmon dish where the fish is cured with a mixture of salt, sugar, and dill. In Mary Berry’s recipe, the salmon is coated with this cure and left to sit for several hours or overnight. The cure draws out moisture from the fish, creating a flavorful and slightly firm texture. The key to her gravadlax is the use of fresh dill, which imparts a lovely aromatic flavor to the fish.
Can I Make Mary Berry’s Mustard And Dill Sauce In Advance?
Yes, you can prepare the mustard and dill sauce ahead of time. Mary Berry’s sauce is made with a combination of Dijon mustard, sugar, vinegar, and chopped dill. After mixing these ingredients together, you can store the sauce in the fridge for up to a day before serving. This allows the flavors to develop and deepen, enhancing the taste when paired with the gravadlax.
How Should I Serve Mary Berry’s Gravadlax With Mustard And Dill Sauce?
Mary Berry’s gravadlax with mustard and dill sauce is best served as a starter or appetizer. It can be accompanied by thinly sliced rye bread, crisp crackers, or a fresh salad. The mustard and dill sauce should be drizzled over the gravadlax just before serving, or you can serve it on the side for guests to add as desired. Garnishing with extra fresh dill or lemon wedges adds a bright, refreshing touch to the dish.
