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