Icelandic · Iceland
Icelandic Graved Trout with Gravlax Sauce
A traditional Icelandic dish featuring cured trout with a tangy gravlax sauce made from dill, mustard, and vinegar.
120 minutes4 servings
Ingredients
Method
- Mix dill, mustard, vinegar, sour cream, salt, and pepper to make the sauce.
- Place trout fillets in a dish and spread the sauce over them.
- Refrigerate for at least 2 hours to cure.
- Serve cold with additional dill on top.
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