Dansk Gravlaks

Name: Dansk Gravlaks
Prep time: 20 min
Cook time: 2880 min
Total time: 2900 min
Yield: 8 servings
Cuisine: Danish
Ingredients: 1kg fresh salmon fillet, skin on, pin-boned; 80g coarse sea salt; 60g sugar; 2 tbsp crushed white peppercorns; Large bunch fresh dill; 2 tbsp aquavit (optional); Mustard-dill sauce: 3 tbsp sweet mustard, 1 tbsp Dijon, 2 tbsp sugar, 1 tbsp white wine vinegar, 80ml vegetable oil, 3 tbsp chopped dill

Gravlaks (GRAHV-lahks)

Danish Cured Salmon

⏱ Prep Time 48 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 220 kcal

Silky salmon cured in a fragrant blanket of dill, sugar, salt, and white pepper, sliced thin and served with sweet mustard sauce.

Nutrition & Info

Protein 24.0g

Carbs 4.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

sharp knife plastic wrap baking dish weight

Presentation Guide

Vessel: wooden board

Garnishes: dill sprigs, lemon wedges

Accompaniments: mustard-dill sauce, rye bread, capers

Ingredients

1kg fresh salmon fillet, skin on, pin-boned
80g coarse sea salt
60g sugar
2 tbsp crushed white peppercorns
Large bunch fresh dill
2 tbsp aquavit (optional)
Mustard-dill sauce: 3 tbsp sweet mustard, 1 tbsp Dijon, 2 tbsp sugar, 1 tbsp white wine vinegar, 80ml vegetable oil, 3 tbsp chopped dill

Instructions

1
Mix salt, sugar, and crushed white pepper.
2
Lay a large sheet of plastic wrap in a baking dish. Place half the dill on it.
3
Place salmon skin-side down on the dill. Rub cure mixture over the flesh. Drizzle with aquavit if using.
4
Cover with remaining dill. Wrap tightly in plastic wrap.
5
Place a board and weights on top. Refrigerate 48 hours, flipping once after 24 hours.
6
Scrape off cure and dill. Slice thinly on the bias. Serve with mustard-dill sauce.

💡

Did You Know?

The word gravlax comes from the Scandinavian "grav" meaning grave — Vikings originally cured salmon by burying it in sand.

Chef's Notes

Equipment Tips

sharp knife
plastic wrap
baking dish
weight

Garnishing

dill sprigs, lemon wedges

Accompaniments

mustard-dill sauce, rye bread, capers

The Story Behind Dansk Gravlaks

Gravlax dates to medieval Scandinavia when fishermen preserved salmon by salting and burying it in the ground. The modern refined version with sugar, dill, and pepper emerged in 18th-century Scandinavian kitchens. It remains a centrepiece of the Danish julefrokost and Easter table.

🕐 Traditionally enjoyed christmas, easter, celebrations 📜 Origins: Medieval Scandinavia

Comments (0)

No comments yet. Be the first to share your thoughts!