Scandinavian Delicacy: Homemade Gravlax Recipe

Ingredients

1.5 kg/3.3 lb fresh salmon fillet, skin on
2 bunches of fresh dill
4 tablespoons of sea salt
2 tablespoons of sugar
2 teaspoons of crushed white peppercorns
1 shot of aquavit or vodka (optional)
Rye bread or crispbread, to serve
Mustard sauce, to serve

Steps and instructions

Begin by preparing the salmon. If there are any bones left in the fillet, remove them. Rinely the fillet under cold water and pat it dry with kitchen towel.
Place the salmon fillet, skin side down, on a large piece of cling film.
Mix the sea salt, sugar, and crushed peppercorns in a bowl. Sprinkle this mixture evenly over the salmon. Pour the shot of aquavit or vodka over the salmon, if using.
Lay the bunches of dill over the salmon, covering it completely.
Wrap the salmon tightly in the cling film, and then wrap it in another layer of cling film to ensure it's well sealed.
Place the wrapped salmon on a tray or in a shallow dish. Place another tray or dish on top of the salmon, and weigh it down with something heavy, such as cans or a cast-iron skillet.
Refrigerate the salmon for 48 hours, turning it every 12 hours and draining off any liquid that accumulates.
After 48 hours, remove the salmon from the fridge. Unwrap it and discard the dill. If you wish, you can scrape off the seasoning, but this is not necessary.
Slice the salmon thinly, on the diagonal and serve on rye bread or crispbread with mustard sauce on the side.

Tools for making

Large piece of cling film - Needed to wrap and seal the salmon fillet.
Bowl - Used to mix the sea salt, sugar, and crushed peppercorns for the seasoning.
Tray or shallow dish - Placed under the wrapped salmon to catch any liquid that drains off during the curing process.
Another tray or dish - Placed on top of the salmon and weighed down to ensure even curing.
Cans or a cast-iron skillet - Used as weights to press down the salmon during curing.
Knife - Required for slicing the gravlax before serving.
Cutting board - Used as a surface for slicing the salmon.
Rye bread or crispbread - Served alongside the gravlax as a traditional accompaniment.
Mustard sauce - Served with the gravlax as a condiment.

Recipe variations

Use different herbs: Experiment with herbs like tarragon, coriander, or fennel fronds instead of dill.
Infuse with citrus: Add a touch of citrus flavor by including lemon or orange zest in the seasoning mixture.
Spice it up: Add spices like mustard seeds, coriander seeds, or dill seeds to the seasoning mixture for an extra kick.
Try different alcohol: Instead of aquavit or vodka, you can use gin, white wine, or even whiskey to add a unique flavor to the gravlax.
Go sugar-free: If you prefer a sugar-free option, you can omit the sugar altogether or replace it with a sugar substitute like erythritol or stevia.
Smoked gravlax: If you have access to a smoker, you can smoke the gravlax after the curing process for a smoky flavor.
Vegetarian alternative: Replace the salmon with thinly sliced cucumber or zucchini to create a vegetarian version of gravlax.

Recipe overview

Gravlax is a Scandinavian dish where fresh salmon is cured using salt, sugar, and dill. This traditional method of preserving salmon creates a unique, smooth, and aromatic flavor that's a delight to the palate. This recipe calls for the salmon to be cured over a period of 48 hours, during which time the seasonings penetrate deeply into the fish, yielding an exquisite taste. Gravlax can be served as an appetizer, on top of bread or crispbread, and is commonly accompanied by a mustard sauce. The process is simple, but does require some time for the cure to fully permeate the salmon fillet. The result is a beautifully cured salmon that's great for a weekend brunch or a festive holiday table. Treat yourself and your loved ones to this splendid, time-honored delicacy.

Common questions

How long should I refrigerate the salmon? You should refrigerate the salmon for 48 hours, turning it every 12 hours and draining off any liquid that accumulates.
Can I use any type of salmon for gravlax? Yes, you can use any type of fresh salmon fillet for this recipe, as long as it has the skin on.
Do I need to scrape off the seasoning after refrigerating? It is not necessary to scrape off the seasoning, but if you prefer, you can scrape it off before slicing the salmon.
Can I skip the aquavit or vodka? The alcohol is optional, so you can skip it if you prefer not to use it.
How long will the gravlax last? When properly refrigerated, the gravlax can last for up to a week.
Can I freeze the gravlax? Yes, you can freeze the gravlax. Wrap it tightly in plastic wrap or place it in an airtight container before freezing.
What can I serve with gravlax? Gravlax is traditionally served on rye bread or crispbread, accompanied by mustard sauce. You can also serve it with sliced cucumbers, dill, and lemon wedges.

Serving dishes and utensils

Cutting board - A sturdy cutting board to fillet and slice the salmon.
Chef's knife - A sharp chef's knife for filleting and slicing the salmon.
Cling film - Plastic wrap to tightly wrap the salmon during the curing process.
Tray or shallow dish - A tray or shallow dish to place the wrapped salmon in the refrigerator.
Weights - Something heavy, such as cans or a cast-iron skillet, to weigh down the salmon during the curing process.
Serving platter - A platter or dish to present the sliced gravlax.
Serving knife - A long, thin knife for slicing the gravlax into thin slices.
Rye bread or crispbread - Traditional accompaniments to serve the gravlax on.
Mustard sauce - A sauce made with mustard to serve alongside the gravlax.

Origin stories

Gravlax, a Scandinavian delight, traces its roots back to the Middle Ages when fishermen, seeking to preserve their catch, salted the fresh salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which means "to dig" (referring to the burial process), and lax (or laks), which means "salmon." This method of preserving fish transformed over time into the modern-day practice of curing the salmon with salt, sugar, and dill, then leaving it under a weighted-down, cool spot for a few days. The result is a delicately flavored, melt-in-your-mouth delicacy that has become a flagship dish of the Scandinavian smörgåsbord. Interestingly, the use of spirits like aquavit or vodka in the curing process is a modern addition, bringing an extra layer of complexity to the flavor profile of this historic dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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