We are no longer offering direct-mail home delivery. Fish Friday is still open weekly from 8AM-1PM every Friday.


Meal Theme: No cook

Approximate Yield: 2-4 servings (more servings for the dressing)



Our cured and smoked salmon slices are given an herbal and slightly sweet accent with our Scandinavian style Gravlax treatment, which makes for a light and fresh dish. Whether you are looking for an appetizer to enjoy before hearty meals in the colder months of the year, or a refreshing bite during the Spring and Summer seasons, this dish is quick, easy, and hits the spot. A lightly spiced mustard dressing pairs with a mixed green salad and our dill seasoned gravlax smoked salmon to transport you from wherever you are to a Stockholm kafé.



8 ounces of Acme Smoked Fish gravlax smoked salmon

4 cups of mixed leafy greens

1 lemon


For the Spiced Mustard Dressing  (Makes at least 12 servings)

4 tablespoons of Dijon mustard

2 tablespoons of honey

2 tablespoons of apple cider vinegar

1/4 cup of extra virgin olive oil

1 1/2 tablespoons of chopped fresh dill

2 teaspoons of minced garlic

4 drops of a mild vinegary hot sauce (such as Tabasco)

Salt and pepper to taste




For the Spiced Mustard Dressing

Stir together all dressing ingredients until thoroughly combined. Chill until ready to plate.


To Plate

Arrange 2-4 slices of Acme gravlax smoked salmon on each plate according to desired portion size and number of servings. Using a soup spoon, add the rough equivalent of a heavy tablespoon of the mustard dressing to the plate in a drop-and-swipe motion. Loosely place roughly 1 cup of mixed greens on each plate. Reserve the remainder of the dressing to repeat the dish in the coming days, or for other uses. The spiced mustard dressing will keep under refrigeration for up to 14 days.


Product Options:

Acme Smoked Fish Gravlax Smoked Salmon, 4oz.

Blue Hill Bay Gravlax Smoked Salmon, 4oz.

Spence & Co. Gravlax Smoked Salmon, 4oz.



Share This:

Copyright © 2022 Acme Smoked Fish Holding Corp. • Brooklyn, NY • All Rights Reserved