Gravlax
Gravlax is a Scandinavian method of curing raw salmon with salt, sugar, and dill. The name comes from the Old Norse words for grave and salmon — in the medieval period, fishermen would bury lightly salted fish in the ground to ferment under pressure. The modern version uses a dry cure and refrigeration in place of burial, but the technique of pressing the fish as it cures remains unchanged. The cure is simple but precise. Salt draws moisture from the fish through osmosis, creating a brine that both preserves and firms the flesh. Sugar balances the salt and contributes a delicate sweetness. The weight pressing down is essential — it accelerates brine circulation and results in a denser, more evenly cured texture. Forty-eight hours produces a lightly cured result; seventy-two gives a firmer, more intensely flavoured fish.
Cold-cured
Cured raw with salt, no cooking
Salt, sugar & dill
The classic Nordic cure
Rich in omega-3
From fresh salmon
Nordic classic
Sliced thin as a starter
Ingredients 4 servings
- 600 g salmon fillet, skin-on and pin-boned
- 3 tbsp coarse sea salt
- 2 tbsp caster sugar
- 1 tsp white peppercorns, coarsely crushed
- 60 g fresh dill (1 large bunch), roughly chopped
- 2 tbsp aquavit or vodka (optional)
How to make it
- 1Mix the coarse salt, sugar, and crushed peppercorns in a small bowl.
- 2Lay the salmon skin-side down on a large piece of cling film; press half the dill evenly over the flesh, spread the cure uniformly over the top, drizzle with aquavit if using, then cover with the remaining dill.
- 3Wrap tightly in the cling film and place in a deep dish, setting a heavy plate on top to press the fish.
- 4Refrigerate for 48-72 hours, turning the parcel every 12 hours as it cures — brine will pool in the dish.
- 5Unwrap, rinse under cold water, and pat dry with paper towels.
- 6Slice very thinly on the diagonal with a sharp flexible knife and serve on dark rye bread with a mustard-dill sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
