Gravad Lax

Name: Gravad Lax
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1kg side of salmon, pin-boned; 4 tbsp coarse salt; 4 tbsp sugar; 1 tbsp white pepper, roughly crushed; large bunch dill, chopped; For sauce: 3 tbsp Dijon mustard; 1 tbsp honey; 3 tbsp oil; 3 tbsp dill

Scandinavian cured salmon with dill, salt, sugar and white pepper, served with a mustard dill sauce. Weighting the salmon down during its two-day cure and turning it once presses the cure evenly through the flesh.

Total time

30 min

Prep

30 min

Cook

0 min

Difficulty

easy

Cuisine

Scandinavian

Ingredients

1kgside of salmon, pin-boned

4 tbspcoarse salt

4 tbspsugar

1 tbspwhite pepper, roughly crushed

large bunchdill, chopped

For sauce: 3 tbspDijon mustard

1 tbsphoney

3 tbspoil

3 tbspdill

Instructions

Mix salt, sugar and pepper. Scatter dill on salmon, pour cure over both sides.

Wrap tightly in plastic wrap. Refrigerate with a weight on top for 48 hours. Turn once at 24 hours.

Rinse and pat dry. Slice very thin at an angle.

Make mustard sauce by whisking all sauce ingredients.

Serve gravlax with sauce on rye bread or crispbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

170

Protein

0.9g

Fat

10.5g

Carbs

19.5g

Fiber

Sodium

52mg

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