Gravlax
“Scandinavian cured salmon prepared with salt, sugar, and dill, sliced thin and served with mustard-dill sauce.”
Salmon
Sugar
Dill
Black Pepper
Mustard
LemonWhere it comes from
Gravlax, a traditional Swedish delicacy, showcases the region’s expertise in preserving fish through curing. This dish dates back to the Middle Ages when fishermen would cure salmon with salt and sugar to preserve it for long journeys. Its cultural significance lies in the communal aspect of enjoying gravlax, often served with family and friends during festive occasions.
On the Palate
How it's made
5 steps · Show ↓30 min active · 1440 min waiting
How it's made
5 steps · Show ↓- 110 min
Combine salt, sugar, and a handful of fresh dill in a bowl. Rub this mixture generously over both sides of the salmon fillet, ensuring complete coverage.
- 25 min
Place the seasoned salmon in a shallow dish, skin side down. Cover it tightly with plastic wrap, then weigh it down with a small plate to encourage the cure.
- 30 min
Refrigerate the salmon for 24 to 48 hours, turning it every 12 hours to ensure even curing. The fish should become firm and slightly translucent.
- 45 min
Once cured, rinse the salmon under cold water to remove excess salt and sugar. Pat dry with paper towels.
- 510 min
Slice the salmon thinly on the diagonal. Serve with a dill and mustard sauce, either on slices of bread or alongside boiled potatoes.
