Ready-Made Gravlax with Mustard, Honey and Dill Sauce

Name: Ready-Made Gravlax with Mustard, Honey and Dill Sauce
Prep time: 15 min
Total time: 15 min
Yield: 6 appetizer servings
Cuisine: Scandinavian
Ingredients: 500 g commercially prepared ready-to-eat gravlax; 2 tbsp mustard; 1 tbsp honey; 1 tbsp finely chopped dill; 1 lemon, sliced; to serve rye bread; to serve cucumber or crisp vegetables

Commercially prepared gravlax served cold with a quick mustard, honey and dill sauce.

By Hez ArslanUpdated October 2, 2026

Total 15 minMakes 6 appetizer servings

Jump to Recipe

The original post gives a home raw-salmon cure and also suggests buying prepared gravlax for a faster celebration platter. This version uses that ready-to-eat option because salting raw fish at home does not by itself address every parasite and handling risk. Keep the purchased gravlax in its original chilled packaging until serving. Stir mustard, honey and dill into a spoonable sauce, slice lemon and arrange bread or crisp vegetables alongside the fish. Put out a small platter at a time and return extra slices to the refrigerator. This is an appetizer assembled from a prepared product, with a fresh sauce you can adjust to taste.

Recipe card

Ready-Made Gravlax with Mustard, Honey and Dill Sauce

Prep 15 minCook 0 minTotal 15 minYield 6 appetizer servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Chilled platter, bowl, spoon, clean knife

Ingredients

500 g commercially prepared ready-to-eat gravlax 2 tbsp mustard 1 tbsp honey 1 tbsp finely chopped dill 1 lemon, sliced to serve rye bread to serve cucumber or crisp vegetables

Instructions

Check fish
Buy gravlax labeled ready to eat from a reputable refrigerated seller; follow package storage instructions.
Mix sauce
Stir mustard, honey and finely chopped dill until smooth.
Prepare sides
Slice lemon, arrange bread and prepare washed cucumber.
Plate
Set cold gravlax on a chilled platter with sauce in a separate small bowl.
Serve
Serve promptly in small batches and refrigerate the rest.

How to tell when it is ready

Ready-to-eat gravlax stays thoroughly chilled until it is served.

Tips

Buy a properly labeled ready-to-eat product.
Keep the unopened package cold until plating.
Taste the sauce before adding extra honey.
Serve only a small platter at a time.

Serving suggestions

Offer with rye bread.
Add cucumber ribbons.
Place beside lemon wedges.
Serve with a cold potato salad.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Follow package date and instructions; refrigerate opened fish and use promptly.

Food safety

Do not apply this card’s sauce method to cure raw salmon. Ready-to-eat uncooked fish may be unsuitable for pregnant or immunocompromised people.

Frequently asked questions

Can I cure any fresh salmon with salt for 48 hours?

No. Salt-curing alone does not establish that raw fish is safe; this recipe uses commercially prepared ready-to-eat gravlax.

How should I store ready-made gravlax with mustard-honey sauce?

Follow package date and instructions; refrigerate opened fish and use promptly.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.