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Gravlax

Name: Gravlax
Total time: 30 min
Yield: Serves 6
Cuisine: Sweden
Ingredients: 500g (sashimi-grade, skin-on) Salmon (Sashimi Grade); 2 tbsp Salt; 2 tbsp Sugar; 1 tsp Black Pepper; 1 pack Dill; 2 tbsp Mustard; 1 tbsp Honey; 2 tsp Vinegar; 3 tbsp Vegetable Oil; To taste Rye bread

Side Dish

⏱ 30 min

👥 Serves 6

Difficulty ⭐

Raw salmon cured for days with salt, sugar, and dill — the traditional Nordic cured salmon.

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📖 The Story Behind This Dish

Gravlax means 'buried salmon,' and it's said to originate with medieval fishermen who salted salmon and buried it in sand to ferment lightly and keep. Today it's cured with salt, sugar, and dill in the fridge for 2–3 days, sliced thin, and eaten with hovmästarsås, a mustard-dill sauce. It's a staple of Christmas and Easter buffets.

🌆 Where it's eaten: On a Christmas Eve julbord, bright orange gravlax is laid out on a platter for the family to serve with rye bread.

🥕 Ingredients (serves 6)

Salmon (Sashimi Grade) 500g (sashimi-grade, skin-on)
Salt 2 tbsp
Sugar 2 tbsp
Black Pepper 1 tsp
Dill 1 pack
Mustard 2 tbsp
Honey 1 tbsp
Vinegar 2 tsp
Vegetable Oil 3 tbsp
Rye bread To taste

👩‍🍳 Instructions

Mix the salt, sugar, and coarsely crushed pepper.
Rub the mixture evenly into the flesh side of the salmon and top with half the chopped dill.
Wrap tightly in plastic, weigh down, and cure in the fridge for 2–3 days (turn once a day).
Mix the mustard, honey, and vinegar, gradually whisk in the oil to emulsify, and add the remaining chopped dill to make the sauce.
Wipe the dill and cure off the salmon and slice thinly on the diagonal away from the skin.
Arrange on a plate and serve with the sauce and rye bread.

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