🇸🇪 Jonatan's Kitchen 🇸🇪
Authentic Swedish Recipes & Culinary Heritage
Gravlax (Cured Salmon)
Delicate Swedish cured salmon with dill, sugar, and salt. Traditionally served on crisp bread with mustard sauce and fresh dill.
Ingredients
- 1 kgFresh salmon fillet, skin on
- 100 gCoarse sea salt
- 100 gSugar
- 50 gFresh dill, chopped
- 1 tbspWhite peppercorns, crushed
- 2 tbspVodka or aquavit
- 3 tbspDijon mustard
- 1 tbspHoney
- 1 tbspWhite wine vinegar
- 100 mlVegetable oil
- 25 gFresh dill for sauce
Instructions
- 1
Check salmon for bones and remove any found. Pat the fillet completely dry with paper towels.
- 2
Mix salt, sugar, chopped dill, and crushed peppercorns in a bowl. Rub the vodka over the salmon flesh.
- 3
Coat the salmon flesh generously with the salt mixture. Wrap tightly in plastic wrap.
- 4
Place wrapped salmon on a plate and weigh down with another plate and heavy cans. Refrigerate for 2-3 days.
- 5
Turn the salmon every 12 hours and drain any accumulated liquid.
- 6
For mustard sauce: whisk together mustard, honey, and vinegar. Slowly add oil while whisking. Stir in chopped dill.
- 7
After curing, scrape off the salt mixture and pat dry. Slice thinly on the diagonal.
- 8
Serve on crisp bread or dark rye with mustard sauce, fresh dill, and lemon wedges.