Classic gravadlax

Classic gravadlax
  • Serves icon Makes 1.5kg
  • Time icon Takes 30 minutes to make, plus 1-2 days curing

This easy-to-make gravadlax recipe is a Scandinavian classic. It can be prepared days ahead and served on rye bread for alfresco summer entertaining, or for a light lunch.

Browse more easy and healthy raw fish recipes.

Nutrition: per serving

Calories
178kcals
Fat
8.7g (1.5g saturated)
Protein
16.2g
Carbohydrates
6.3g ( 6g sugar)
Salt
1.1g
Calories
178kcals
Fat
8.7g (1.5g saturated)
Protein
16.2g
Carbohydrates
6.3g ( 6g sugar)
Salt
1.1g

Per 100g

Ingredients

  • 2 sides of salmon, about 1kg each
  • 100g sea salt
  • 150g caster sugar
  • 8 black peppercorns, lightly crushed
  • 60ml aquavit or vodka
  • 150g bunch fresh dill, finely chopped, plus an extra 100g

Method

  1. Lie the salmon sides skin-side down on a work surface and run your finger along the flesh to check for pin bones. Using tweezers, remove any you find.
  2. Place a double layer of cling film on the work surface. (It needs to be large enough to wrap the 2 fillets, sandwiched together.) Place one of the fillets on top, skin-side down.
  3. Make the cure. Mix the salt, sugar and peppercorns in a bowl. Add the aquavit/vodka and chopped dill, then mix well. Spread the mixture evenly over the fillet. Top with the other fillet, flesh-side down, to form a sandwich.
  4. Wrap tightly in the cling film and place in a ceramic or glass dish that’s just big enough to hold the fish snugly. Weigh down with a small chopping board and some weights (full cans are ideal) and chill for 24-48 hours, turning every 12 hours or so. Drain off any liquid that collects in the dish.
  5. Unwrap the salmon and rinse off the cure under cold water, then pat dry with kitchen paper. Finely chop the extra dill, then spread evenly over the flesh of both fillets.
  6. The gravadlax can now be sliced (see tip) and eaten, or will keep in the fridge for up to a week, re-sandwiched and wrapped in fresh cling film. When ready to eat, unwrap, separate and slice. Serve on rye bread with black pepper and a squeeze of lemon, or with mustard and dill sauce.

Try our gravadlax recipes:

Quick gravadlax tartlets

Gravadlax pasta

Gravadlax salad

delicious. tips

  1. To slice gravadlax lay the salmon fillet skin-side down and, using a very sharp knife, cut slices as thinly as possible. Start at the tail end of the fillet and cut at a slight angle, cutting the flesh away from the skin (discard the skin). To freeze, make the recipe up to the end of step 5, re-sandwich, wrap in fresh cling film and foil, then freeze for up to 3 months. Defrost fully in the fridge, then unwrap, separate and slice.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Celebrity chef recipes

Raymond Blanc’s salmon gravadlax with cucumber and dill salad

Raymond Blanc’s gravadlax is an ideal centrepiece for a celebration....

Save recipe icon Save recipe icon Save recipe

Christmas salmon recipes

Gravadlax with soda bread and horseradish cream

Jack Stein’s version of this classic gravadlax with soda bread...

Save recipe icon Save recipe icon Save recipe

Puff pastry recipes

Quick gravadlax tartlets

This quick tart recipe is a creatively different way of...

Save recipe icon Save recipe icon Save recipe

Salmon pasta recipes

Gravadlax pasta

A pasta recipe with that something extra, this dish combines...

Save recipe icon Save recipe icon Save recipe

Summer starter recipes

Gravadlax salad

This lovely, fresh salad recipe uses gravadlax instead of smoked...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.