Nordisk Gravad Lax (nordic Salmon Gravlax)

Nordisk gravad lax, or Nordic Salmon Gravlax, is a traditional Scandinavian dish that involves curing salmon with a mixture of salt, sugar, and dill. This simple yet flavorful recipe is perfect for a light and refreshing appetizer or a delicious addition to a smorgasbord.

Nordisk Gravad Lax (nordic Salmon Gravlax)

Ingredients

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

Instructions

  1. Combine the sugar, salt, and peppercorns in a bowl.
  2. Place the salmon fillet, skin-side down, on a large piece of plastic wrap.
  3. Spread the sugar and salt mixture evenly over the salmon.
  4. Sprinkle the chopped dill over the salmon.
  5. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish.
  6. Place a weight on top of the salmon (such as a heavy plate) and refrigerate for 2-3 days, flipping the salmon once a day.
  7. Unwrap the salmon, scrape off the dill and seasoning, and thinly slice the gravlax at an angle.
  8. Serve the gravlax 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
200 per serving
Protein
20g
Fat
12g
Carbohydrates
2g

Supplies

Plastic wrap Shallow dish Weight (e.g., heavy plate)

Tools

Knife Cutting board

Serving suggestions

Serve the Nordic Salmon Gravlax on a platter with mustard sauce, rye bread, and pickled vegetables for an authentic Scandinavian experience.

Tips & tricks

For best results, use the freshest and highest-quality salmon available. Adjust the curing time based on the thickness of the salmon fillet.

Cost

$20