Gravad Lax is a Nordic specialty, a true delicacy. Try it once, and you will be hooked forever. Gravad Lax, means “buried salmon” and refers to the way the salmon was prepared back in the middle ages, when fishermen salted the salmon and then buried it in the sand, to preserve it .
But since the coming of the fridge, this is no longer part of the process 🙂 Today the fresh salmon is “buried” in a combination of salt, sugar and lots of dill. The salmon is then left in the fridge to cure for 2 days. When the fish is ready, it is served on a slice of freshly made rye bread (preferably the Danish variety) with a sweet Dijon dressing on top. This is the perfect appetizer or lunch and it is sure to make the angels sing and your taste buds dance.
A perfect way to get natural Omega 3.
I often make this for guests and it is a bestseller every time!
This time it started with a very fresh Coho salmon – but you can use any type and gravad halibut, is delicious too!
Dill cured salmon (Gravad Lax)
Equal amounts of salt and sugar, e.g., 2 tablespoons of each.
Generous amounts (heaping handful) of freshly chopped dill
Cut the salmon in half lengthwise and remove any bones – or a more easy option is to buy it ready to go, at your local fishmonger. Please use is natural (wild) and not farmed salmon, the fresher the better!
Place your half salmon on top of a piece of cling film, skin side down. In a bowl combine 2 tablespoons of sugar and 2 tablespoons of salt and mix well. Sprinkle a thin layer of the salt and sugar mixture evenly on the salmon (I use about half of this mixture to a medium size half salmon) when covered, add freshly chopped dill, making sure the dill has been carefully washed and dried beforehand, add generous amounts of dill to the fish, to cover it completely
Cover the fish with cling film and turn it around so the skin side is up – put the salmon in the fridge and leave it in a dish to cure for two days.
When ready make a sweet Dijon dressing to serve on top
5 teaspoons of good Dijon mustard
6-8 teaspoons of raw sugar – maybe more if you like it even sweeter
1/3 cup of olive oil
A good bunch of freshly chopped dill
Mix it all together to make the marinade. You can add a bit of creme fraiche (sour creme) to make it creamy and mild , if you like.
Thinly slice the salmon
And serve on a piece of freshly made rye bread
with the Dijon marinade on top
Homemade rye bread click here
Anne Sture Tucker 
This is such a unique manner of cooking salmon with great results 🙂
Cheers
Choc Chip Uru
P.S. Come check out my international giveaway for my Blogiversary 🙂
I’m terrified of raw fish, but I’ll take that bread any day of the week!
Rye bread is so good! And toasted with your guacamole and veggie burger on top – wow!!
Back in the day I would have been ALL over this, Anne!
I love you 🙂
Can’t wait to try this recipe! Wow, freshly made rye bread! Are you a chef, Anne?
Thank you Amy! I hope you try it and will love it as much as I do!
Yes I trained as a chef and cooking is a great passion of mine, but I don’t cook professionally anymore.
Hehehe the sauce picture is tripping me out! I would love it over a perfect poached egg 🙂 NOM!
What a great idea – this sauce with a perfectly poached egg, right on girl !! 🙂
That sauce looks incredible, as does the rest of the sandwich. Never seen bread like that, but looks great! The salmon is raw though, right? Excuse my ignorance, but can you just do that? Stick raw salmon in the fridge for a while with some salt/dill and then eat it? Fascinating!
Thank you!
It is not really raw because the sugar and salt “cook” it.
Yes you can totally do that! It is done every day in Scandinavia and it taste so so good! 🙂
I was weaned on salmon and I think I’ve had it every way possible. This is a new one, and looks out of this world.
Thank you Susan! Oh you must try it! If you love salmon – you will adore this 🙂