Gravad Lax Himmel (gravlax Heaven)

Gravad lax Himmel, or Gravlax Heaven, is a traditional Swedish dish of cured salmon that is perfect for any occasion. This recipe combines the freshness of dill with the richness of salmon for a truly heavenly flavor.

Gravad Lax Himmel (gravlax Heaven)

Ingredients

  • 1 lb (450g) fresh salmon fillet, skin on
  • 1/4 cup (60g) sea salt
  • 1/4 cup (50g) granulated sugar
  • 1 bunch fresh dill, chopped
  • 1 tbsp (15ml) whole black peppercorns

Instructions

  1. Combine the sea salt and sugar in a bowl.
  2. Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
  3. Spread the salt and sugar mixture evenly over the salmon.
  4. Sprinkle the chopped dill and whole black peppercorns over the salmon.
  5. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish.
  6. Refrigerate the salmon for 2-3 days, flipping it every 12 hours and basting it with the liquid that accumulates.
  7. Unwrap the salmon, scrape off the dill and peppercorns, and thinly slice the gravad lax.
  8. Serve the gravad lax with mustard sauce, rye bread, and pickled vegetables.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
Total time: 2-3 days (including curing time)
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
2g

Supplies

Plastic wrap Shallow dish

Tools

Knife Cutting board

Serving suggestions

Serve the gravad lax with mustard sauce, rye bread, and pickled vegetables for a traditional Swedish experience.

Tips & tricks

For best results, use the freshest salmon available and be sure to flip and baste the salmon regularly during the curing process.

Cost

$20