Gravlax

Gravlax is a traditional Nordic dish of raw salmon that has been cured with salt, sugar, and dill. The name “gravlax” comes from the Scandinavian words “gravad” (meaning “buried”) and “lax” (meaning “salmon”), which refers to the traditional method of curing the fish by burying it in the ground.

The history of gravlax dates back to at least the Middle Ages, when fishermen in the Nordic region would preserve their catch by burying it in the sand or snow. Over time, the practice of curing fish with salt and sugar became more refined, and gravlax emerged as a popular dish for special occasions.

Today, gravlax is a common dish in Scandinavian cuisine and is enjoyed around the world. It is typically served thinly sliced, often on bread or crackers, with a mustard or dill sauce. Modern variations may also include additional flavorings such as citrus, spices, or herbs.

Traditional Gravlax

Cured salmon is fantastic and this easy recipe uses only ingredients you will have in your kitchen. Makes and excellent nibble. This Swedish Gravlax is simple to make but superbly tasty.

Print Recipe Pin Recipe

Prep Time 2 days d

Total Time 2 days d

Course Appetizer, Salad

Servings 10 people

Ingredients

  

• 1 side salmon Fresh as possible
• 200 gms Salt
• 200 gms sugar
• 1 bunch dill
• 50 gms white peppercorns

Instructions

 

• Rinse the salmon fillet and pat it dry with paper towels.

  In a small bowl, mix together the salt, sugar, vodka, black pepper, chopped dill, and lemon zest until well combined.

  Lay a large piece of plastic wrap on a flat surface, then spread half of the salt mixture evenly over the plastic wrap.

  Place the salmon fillet, skin-side down, on top of the salt mixture.

  Spread the remaining salt mixture evenly over the top of the salmon fillet.

  Wrap the salmon fillet tightly in the plastic wrap, then place it in a shallow dish.

  Put a heavy weight on top of the salmon (such as a cutting board with cans on top), to help press out any excess moisture.

  Cover the dish and refrigerate for at least 24 hours, flipping the salmon over every 12 hours.

  After 24 hours, unwrap the salmon and rinse it thoroughly under cold water to remove any excess salt.

  Pat the salmon dry with paper towels and slice it thinly, on the bias, to serve.

  This recipe makes a classic Gravlax with a balance of salty, sweet, and acidic flavors, with a hint of vodka for extra depth of flavor. Serve the Gravlax with traditional accompaniments such as crisp bread, crème fraîche, and lemon wedges. Enjoy!

Video

Keyword gravlax, nibble, snack, swedish food