Gravad lax (Cured Salmon)

The Foodies has been nominated for a blog award! Chef Doru, a friend of this blog, has nominated The Foodies for ‘Blog Of The Year – 2012’. I’m very excited and humbled that this blog has already found an audience and keeps growing. Thank you all for your continued support! And now back to business…

Gravad lax

Discover you inner Viking by curing salmon in sea salt! In the olden times fishermen used to preserve some of their catch by burying it in the beach. The salt in the sand had a preservative effect and the fish didn’t decompose. In our modern kitchens thing are a little easier – a mix of salt and herbs is rubbed onto the surface of the salmon, which is then put aside for a number of hours or days. The salt then “cooks” the fish by drawing a large amount of liquid out.

Gravad laxIngredients:

1 kg fresh salmon fillet

4 tbsp sugar

4 tbsp coarse sea salt

2 tsp ground pink peppercorns

fresh dill


Freeze the fresh salmon fillets for 24 hours. Remove all large fish bones, but keep the skin.

After 24 hours, take the fish from the freezer and mix the sugar, salt and the pepper. Rub the fillets with the spice blend and sprinkle some dill. Refrigerate the fillets in a roasting bag for another 24 hours. While in the fridge, shake the bag with the fish every now and then. You can serve gravad lax as a main course with boiled potatoes, but it is even better as a stylish appetizer with e.g. rye bread, vegetables and cream cheese.


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