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Cured Salmon ( Gravadlax)

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Delicious and outstanding Swedish Cured Salmon (Gravadlax) to be enjoyed at home

Gravlax or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or spruce twigs placed on top, and may occasionally be cold-smoked afterward


  • Equal quantities of fresh Norwegian salmon pieces ( 400 g ),
  • 400 g white sugar,
  • 400 g coarse salt.
  • Add 1/4 cup Brandy (optional )
  • 1/2 cup lemon juice.
  • Zest of 1/2 lemon.
Cured Salmon (Gravadlax)


  1. Pack the fish pieces with coarse salt and sugar, and add brandy and lemon zest, and lemon juice.
  2. Cover with a lid and place in the fridge for 1 and 1/2 days to cure.
  3. Turning occasionally.
  4. Wash fish well and dry in paper towels.
  5. Fish must be firm. Spread a layer of prepared mustard over fish pieces add chopped dill (a handful ) crack of black pepper.
  6. Slice thin slivers of salmon and serve with horseradish sauce or creme fraiche smoothed, add chopped chili and 1 clove of minced garlic.
  7. Garnish with rocket and baby tomatoes radishes and cucumber balls.
  8. Lemon wedges, baby spring onions.
  9. Croutons: Take a bread roll and slice it into thin rings.
  10. Toast with a little olive oil on a griddle. Serve with fish.

Tried and Tested and Posted: Gail Haselsteiner

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