Elderflower Gravlax

Overlooking the waterfront along Strandvägen, the dining room at Stockholm’s Hotel Diplomat elevates traditional Swedish home cooking into pure contemporary elegance. This elderflower gravlax replaces the standard heavy cure with floral elderflower cordial and botanical white pepper, yielding a silky, translucent ribbon of salmon after a steady 36-hour cure. Paired with comforting, cream-rich dillstuvad potatis and crisp pickled cucumber, it captures the luminous, breezy charm of a Scandinavian summer afternoon.

The Bistro Recipe

Inspired by Stockholm's elegant Hotel Diplomat, silky salmon is cured for 36 hours in elderflower cordial and paired with velvety dill-stewed potatoes.

Prep Time 30 mins

Cure Time 36 hrs

Cook Time 20 mins

Total Time 36 hrs 50 mins

Servings 4

Method Low & Slow (Cure)

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Elderflower Gravlax

• 1.3 lb center-cut sashimi-grade salmon fillet, skin-on and pin-boned
• 3 tbsp coarse sea salt
• 2 tbsp granulated sugar
• 0.25 cup concentrated elderflower cordial
• 0.5 tsp white peppercorns, crushed
• 1 bunch fresh dill, finely chopped

Dill-Stewed Potatoes (Dillstuvad Potatis)

• 1.5 lb waxy baby yellow potatoes, boiled, peeled, and halved
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1.5 cup heavy cream
• 0.5 cup whole milk
• 0.5 cup fresh dill, minced

Plating & Garnish

• 1 piece seedless cucumber, shaved into paper-thin ribbons
• 1 piece lemon, trimmed and cut into wedges
• 1 tbsp cold-pressed chili or dill oil, for drizzling
• Flaky sea salt, smoked paprika & freshly cracked white pepper, to taste

Instructions

1. 1
   Prepare Cure

   Whisk salt, sugar, crushed white peppercorns, and elderflower cordial in a small bowl until a uniform slurry forms.

2. 2
   Cure Salmon (36 Hours)

   Coat salmon in dill and cure mixture; wrap tightly and cure chilled for 36 hours, turning fillet once halfway.

3. 3
   Prep Cucumber

   Shave cucumber lengthwise using a mandoline. Roll into neat standing rosettes; chill on damp towels until service.

4. 4
   Make Roux

   Melt butter over medium heat. Whisk in flour for 1 minute until pale, foaming, and lightly nutty.

5. 5
   Simmer Sauce

   Gradually whisk in cream and milk. Simmer gently 5 minutes until glossy and thick enough to coat a spoon.

6. 6
   Fold Potatoes

   Fold boiled potatoes and minced dill into warm cream sauce. Season with salt and pepper; simmer gently until hot.

7. 7
   Slice and Plate

   Wipe salmon clean; slice thinly on the bias. Arrange with cucumber ribbons, spiced lemon, warm potatoes, and oil.

Chef's Technique: The 36-Hour Cure

Thirty-six hours is the golden window for elderflower gravlax: it provides ample time for the sugar-salt cure to firm the texture while allowing the floral elderflower aroma to saturate without overpowering the delicate richness of the salmon.

Sommelier Pairing

Dry Rheingau Riesling or Classic Aquavit: Crisp mineral acidity and orchard blossom notes cut the luxurious cream of the stewed potatoes while mirroring the fragrant elderflower cure.

Inspiration from Hotel Diplomat

Hotel Diplomat

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