Total Time:
48 hr 20 min
20 min
48 hr


  • 1/3 cup salt
  • 1/2 cup sugar
  • 3 to 4 teaspoons crushed white peppercorns
  • 3 to 4 pounds salmon fillet, preferably the middle cut, skin on
  • Lots of fresh dill
  • Hovmastarsas, sweet dill and mustard sauce, recipe follows
  • Hovmastarsas Sweet Dill and Mustard Sauce:
  • 6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
  • 4 tablespoons sugar
  • 1 to 2 tablespoons red wine vinegar
  • 3/4 cup pure vegetable oil
  • Salt and white pepper
  • Plenty of chopped dill
  • Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.

  • Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.

  • Serve with Hovmastarsas, sweet dill and mustard sauce.

Hovmastarsas Sweet Dill and Mustard Sauce:
  • Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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