Gravlax with Rye Crackers & Honey Mustard Dill Sauce


Gravlax can be the centerpiece of any appetizer buffet served during the holiday season, or really any time you want to serve something special. I have scaled down the size of this recipe to make it more accessible. Many recipes start with a 7 to 10 pound fish—I find that’s a little more than I generally need. I used a fillet of wild caught Coho salmon weighing a little over a pound. It is more expensive than farm-raised salmon, but is worth every penny. Serve gravlax thinly sliced on crispy, homemade rye crackers and top with a spoonful of honey mustard sauce into which you have stirred some fresh dill. Continue reading