Gravad Lax (Cured Salmon)

Discover the delicate and refined flavors of Scandinavian cuisine with Gravad Lax, a traditional Nordic dish featuring tender salmon cured with a fragrant mixture of salt, sugar, and dill. Perfect as an appetizer, on rye bread, or as part of a festive spread, Gravad Lax is a simple yet elegant dish that highlights the natural taste of fresh salmon.

Ingredients

• 1 pound (450 g) fresh salmon fillet, skin on, pin bones removed
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (50 g) coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 bunch fresh dill, chopped
• 1 tablespoon vodka or aquavit (optional)

Instructions

1. Prepare the Cure

   In a small bowl, mix the sugar, salt, and black pepper until well combined.

2. Cure the Salmon

   Place a large piece of plastic wrap on a tray or in a shallow dish. Lay half of the chopped dill on the plastic wrap, then place the salmon fillet on top, skin side down. Sprinkle the sugar-salt mixture evenly over the flesh. Drizzle with vodka or aquavit if using. Cover the salmon with the remaining dill. Wrap tightly with plastic wrap.

3. Refrigerate and Cure

   Place a weight on top of the wrapped salmon to help press it slightly (a small plate with a can works well). Refrigerate for 48 hours, turning the fillet every 12 hours and draining any excess liquid.

4. Serve

   After curing, unwrap the salmon and gently brush off excess dill and cure mixture. Slice the salmon thinly at a slight angle.

Serving

Serve Gravad Lax chilled with mustard-dill sauce (hovmästarsås), rye bread, crispbread, or fresh greens. Garnish with additional dill for a classic presentation.

Experience the elegance of Scandinavian flavors with Gravad Lax, a dish that is both simple to prepare and impressively sophisticated. Its subtle balance of salt, sugar, and fresh dill transforms fresh salmon into a true culinary delight.