Scandinavian Gravlax with Pepper Jam Dill Sauce

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Ingredients

For the Gravlax:

2 lbs fresh salmon fillet, skin on

3 tbsp coarse sea salt

2 tbsp sugar

1 tbsp cracked black pepper

1 bunch fresh dill, roughly chopped

For the Pepper Jam Dill Sauce:

3 tbsp Rollicking Buckaroo Pepper Jam

2 tbsp Dijon mustard

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp fresh dill, finely chopped

Pinch of sea salt

Instructions

Cure the Salmon:

Place salmon skin-side down on a large tray.

Mix salt, sugar, and pepper together. Spread evenly over salmon.

Cover with dill, then wrap tightly in plastic wrap.

Place a weight (such as a cutting board with cans) on top and refrigerate for 48 hours, turning the fish once halfway.

Prepare the Sauce:

In a bowl, whisk together Rollicking Buckaroo Pepper Jam, mustard, olive oil, vinegar, dill, and a pinch of salt.

Adjust to taste for balance between sweet, spicy, and tangy.

Slice & Serve:

After curing, unwrap salmon and gently rinse off excess salt mixture. Pat dry.

Using a sharp knife, slice thinly at an angle.

Serve with rye bread, crispbread, or boiled potatoes, drizzled with Pepper Jam Dill Sauce.

Chef’s Note

This dish blends the traditional gravlax of Scandinavia with the sweet heat of Rollicking Buckaroo Pepper Jam, giving a modern twist to a centuries-old favorite.