Cut the gravlax on the bias into thin slices, or leave whole for your guests to slice. Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the ...

The salad should be served really cold. For the sauce, mix the mustard, lemon juice, sugar, salt, pepper and dried dill in a bowl until well combined. Gradually whisk in the oil until you have a ...

I use Atlantic salmon because it has the right amount of fat to make the gravlax rich and scrumptious (Scottish is a favorite). A traditional Swedish way to serve it is thinly sliced, accompanied with ...