Module 16 · From the Sea
Gravlax with Dill-Mustard Sauce (No-Sugar Cure)
Gravlax with Dill-Mustard Sauce (No-Sugar Cure) is a keto lunch dish with 1.3 g net carbs, 21 g protein and 23 g fat per serving (296 kcal). It serves 8 and takes 48 hours 20 minutes in total.
Silky, translucent cured salmon the Scandinavian way, with a sharp dill and mustard sauce. Our cure uses salt, dill and pepper instead of sugar.
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Allergens in this Ketogeni recipe: fish, mustard, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 8 servings · Active time: 20 min · Total time: 2 days
| Per serving | Amount |
|---|---|
| Net carbohydrates | 1.3 g |
| Protein | 21 g |
| Fat | 23 g |
| Energy | 296 kcal |
| Vitamin D | 11 µg |
| Calcium | 19 mg |
| Omega-3 (EPA + DHA) | 2 g |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 800 g very fresh skin-on salmon fillet (previously frozen, see tip)
- 40 g coarse sea salt
- 2 tbsp erythritol (optional, softens the cure)
- 1 tbsp white peppercorns, crushed
- 50 g organic dill, chopped, stalks too
- 2 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 80 ml organic olive oil
- 15 g organic dill, finely chopped, for the sauce
- 200 g organic cucumber and little gem, to serve
Step-by-step method
- Mix salt, erythritol, pepper and chopped dill. Lay half the dill-salt in a dish, put the salmon skin-side down on it and cover with the rest.
- Cover, weigh down with a board and a few cans, and refrigerate 48 hours, turning every 12 hours.
- Scrape off the cure, pat dry and slice thinly at an angle away from the skin.
- For the sauce, whisk mustard and vinegar, then slowly whisk in the oil and fold in the dill.
- Serve the gravlax with the sauce, cucumber and crisp lettuce.
Chef’s tips
- Use salmon that has been frozen (at least 24 hours at −20 °C) before curing; this kills any parasites.
- Cured fish is not cooked: pregnant people and anyone with a weak immune system should avoid it.
Variations
- Add grated beetroot to the cure for a pink edge (adds a few carbs).
- Use Arctic char or trout.
Storage
Keeps 5 days wrapped in the fridge.
Questions and answers
How many net carbs are in Gravlax with Dill-Mustard Sauce (No-Sugar Cure)?
One serving has 1.3 g net carbohydrates, 21 g protein and 23 g fat (296 kcal). The recipe makes 8 servings. These figures are estimates; your own ingredients may differ.
Can I make Gravlax with Dill-Mustard Sauce (No-Sugar Cure) ahead, store or freeze it?
Keeps 5 days wrapped in the fridge.
Which allergens are in Gravlax with Dill-Mustard Sauce (No-Sugar Cure)?
It contains fish, mustard and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Gravlax with Dill-Mustard Sauce (No-Sugar Cure) gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Gravlax with Dill-Mustard Sauce (No-Sugar Cure)?
Yes. Add grated beetroot to the cure for a pink edge (adds a few carbs). Use Arctic char or trout.