Gravad Lax (Swedish Dill-Cured Salmon)
Local name: Gravad lax
In short: Fresh salmon cured for two days under salt, sugar and plenty of dill, then sliced thin and served with a sweet mustard and dill sauce. It takes about 20 min in total and makes 10 servings.
- Prep
- 20 min
- Cook
- 0 min
- Resting
- 48 h
- Total
- 20 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 300 kcal
Gravad lax means buried salmon, a nod to the old habit of curing fish in the ground. Today it is made in a dish in the fridge, with nothing but salt, sugar, white pepper and a mountain of dill. Swedes serve it at Midsummer, Easter and Christmas with boiled new potatoes and a sweet mustard sauce. Two days is all it needs, and the result is silky and much fresher tasting than smoked salmon.
Instructions
- Run your fingers over the salmon and pull out any pin bones with tweezers. Cut the fillet crosswise into two equal pieces and leave the skin on.
- Mix the salt, sugar and crushed pepper in a small bowl.
- Scatter a third of the dill in a non-reactive dish just big enough for the fish. Sprinkle with a third of the salt mixture and lay one piece of salmon on top, skin side down.
- Cover the flesh with half of the remaining dill and salt mixture. Lay the second piece on top, skin side up, with the thick end over the thin end. Spread the last of the dill and salt mixture over the skin.
- Cover with plastic wrap, set a small board on top and weigh it down with two cans. Refrigerate for 48 hours, turning the whole package every 12 hours and spooning the brine over the fish.
- While the fish cures, whisk the mustard, sugar and vinegar in a bowl. Add the oil in a thin stream, whisking until thick and glossy. Stir in the dill, season and chill.
- Lift out the salmon, scrape off the dill and cure, and pat dry. Slice very thinly at a shallow angle, cutting away from the skin.
- Serve with the sauce, boiled potatoes and lemon wedges. Keep any uncut fillet wrapped in the fridge.
Tips
- Buy the thickest, freshest center-cut piece you can. For food safety, use salmon sold for raw eating, or freeze it at -20°C (-4°F) for 7 days first and thaw it in the fridge before curing.
- Serve with buttered rye bread or crispbread. A tablespoon of aquavit or vodka sprinkled over the fish before it is covered is a common variation.
Questions and answers
How long does gravad lax keep?
Wrapped tightly in the fridge it keeps for up to 5 days after curing. For longer storage, slice it, wrap it in portions and freeze for up to 2 months.
Is gravad lax the same as lox or smoked salmon?
No. Gravad lax is cured with salt, sugar and dill and is never smoked or heated. Smoked salmon is smoked, and lox is brine-cured salmon that is often lightly smoked.
Is it safe to eat raw cured salmon?
It is safe when the fish is very fresh and handled cleanly, ideally frozen first to kill parasites. Pregnant women, older adults and anyone with a weak immune system should avoid raw cured fish.
How long does it take to make Gravad Lax (Swedish Dill-Cured Salmon)?
About 20 min in total: 20 min of preparation and 0 min of cooking.
How many calories are in Gravad Lax (Swedish Dill-Cured Salmon)?
About 300 kcal per serving, with 20 g of protein, 11 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 11 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
