Gravad lax

    Gravad lax


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    About this recipe: This popular Nordic dish consists of thinly sliced salmon which has been salted and lightly fermented. "Grava" means "grave" and "lax" means "salmon", thus the literal translation is "grave salmon". Enjoy this wonderful and highly flavourful cured delicacy as a special occasion starter.

    Makes: 1 whole salmon

    • 3 bunches fresh dill
    • 225g rock salt
    • 4 tablespoons whole peppercorns
    • 1 (1.35kg) whole fresh salmon, boned and filleted with skin on
    • juice of 4 lemons

    Prep:20min  ›  Extra time:2days curing  ›  Ready in:2days20min 

    1. Line a baking tray with a generous sheet of tin foil. Over an area about the same size as the fish, lay a generous amount of salt. Place the fish, skin side down, then sprinkle with a little salt, some peppercorns and a generous amount of dill. Then repeat the process for the top of the fish. Pour the juice of two lemons over the fish. Put the two fish halves back together then pour the remaining lemon juice over the top. Seal tightly in tin foil to make a parcel and secure with string.
    2. Place the fish in a box and place weights on top. You can use bricks, heavy stones or whatever you have on hand. Leave in a cool, dark area for 24 hours then turn the fish over, pouring away any liquid. Leave for a further 24 hours.
    3. Unwrap the fish once the 48 hours is up and lightly brush away the salt. Slice thinly and serve.
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