A Family Tradition from the Far North 

I grew up with Graved Salmon, a popular dish in Scandinavia and Northern Germany. At home in Hamburg, my mother delighted family and friends by staining a giant salmon in this traditional way at Christmas and on special occasions. It was traditionally accompanied by a delicious Honey Mustard sauce.

When preparing the Graved Salmon, the raw salmon is first to cut lengthwise and then opened. Both halves of the salmon are spread with a mixture of salt and sugar and covered with plenty of dills. Then the salmon is folded up again and weighed down properly from above so that the two halves press together. The salmon is then kept in the refrigerator for three days. The seasoning marinates the raw salmon meat during this time. When the salmon is taken out of the refrigerator, its meat is half cooked by the seasoning marinade and has taken on a slightly salty taste. The salmon is cut into thick pieces and served with the famous honey mustard sauce.

Although for many this sauce is associated with the Graved Salmon dish it combines wonderfully with many other dishes as well. With its sweetish, slightly spicy flavour, Honey Mustard gives a special touch to rather fatty dishes. For example, it goes wonderfully with boiled eggs, pork, or spare ribs. We only use organic honey and the finest mustard to make it.