← Back to Sweden
Gravlax
Sweden
Gravlax literally means grave salmon — fishermen originally buried it in the ground to ferment.
Salmon cured in salt, sugar and dill — silky, fresh and deeply flavoured. A Nordic tradition that needs no cooking, only time.
Prep
20 mins
Cook
0 mins
Difficulty
Easy
Calories
335 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
1kgfresh salmon fillet, skin on
3 tbspcoarse sea salt
2 tbspcaster sugar
1 tspwhite pepper, crushed
1 large bunchfresh dill
2 tbspaquavit or vodka
Method
1
Mix salt, sugar and pepper. Pat salmon dry.
2
Scatter half the dill in a dish. Place salmon skin-side down. Rub cure over flesh.
3
Top with remaining dill and aquavit. Cover with cling film and weight.
4
Refrigerate 48 hours, turning once.
5
Scrape off cure. Slice thinly. Serve with mustard dill sauce and rye bread.
Chef's Tip
Don't skip the weighting — it presses out moisture and firms the cure.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.