Gravlax with mustard-dill sauce and creamed dill potatoes
Thinly sliced gravlax with sweet and tangy mustard-dill sauce and warm creamed potatoes with dill – on the Easter, midsummer and Christmas table, but also an easy treat on an ordinary weekday. Buy the gravlax ready-cured or cure it yourself two days ahead.
- 32 minTime
- 31 minHands-on
- 4Portions
- ≈ 59 krper portion
- 750kcal per portion
Ingredients for 4 portions
- 500 gGravlax, thinly sliced
- 3 tbspMustard, sweet Swedish-style
- 1 tbspSugar
- 1 tbspVinegar, white wine vinegar
- 1 dlRapeseed oil
- 1 dlDill, chopped, for the sauce
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato, waxy
- 2 tbspButter
- 2 tbspPlain flour
- 4 dlMilk
- 3 ½ tbspDill, chopped, for the potatoes
Method
- Peel the potatoes and cut them into roughly 2 cm cubes. Put them in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes for 8–10 minutes, until just tender.
- Make the sauce: whisk together the mustard, sugar and vinegar. Whisk in the oil in a thin stream so the sauce thickens. Stir in the dill and season with salt and pepper.
- Arrange the gravlax slices on a platter.
- Drain the potatoes. Melt the butter in the same pan and stir in the flour. Whisk in the milk a little at a time and boil, stirring, for 3–4 minutes until creamy.
- Fold the potatoes and dill into the sauce and heat through gently. Season with salt and pepper.
- Serve the gravlax with the mustard-dill sauce and the creamed dill potatoes.
The cost is estimated from Swedish grocery prices.
