Gravlax — Nordic Dill-Cured Salmon

About This Recipe

Gravlax (or gravad lax) is one of Scandinavia's most elegant preparations — and one of its simplest. The name means 'buried salmon': historically, Scandinavian fishermen would salt salmon and bury it in the ground to ferment. Today's gravlax foregoes the burial but retains the dry-cure method, using a mixture of salt, sugar, white pepper and vast quantities of fresh dill applied directly to the raw salmon. After 48 hours in the fridge under a weight, the cure draws moisture from the fish and infuses it with flavour, transforming the raw salmon into something silky, translucent and deeply savoury — thinly sliced and served on rye crispbread or blinis with hovmästarsås, the classic sweet mustard-dill condiment.

Ingredients

Serves 8

• 800 gsalmon fillet, skin-on(sushi-grade or very fresh, pin bones removed)
• 3 tbspflaky sea salt
• 2 tbspcaster sugar
• 1 tspwhite pepper(coarsely ground)
• 1 large bunchfresh dill(approximately 80g)
• 2 tbspaquavit or vodka(optional — adds complexity)
• For hovmästarsås (mustard-dill sauce):
• 3 tbspSwedish mustard or Dijon mustard
• 1 tbspwholegrain mustard
• 2 tbspcaster sugar
• 2 tbspwhite wine vinegar
• 100 mlneutral oil (not olive oil)
• 4 tbspfresh dill(finely chopped)
• Salt and white pepper to taste

Instructions

1. 1

   Prepare the cure

   Combine salt, sugar and white pepper in a small bowl. Mix well. If using aquavit or vodka, set aside.

2. 2

   Apply the cure

   Lay a large piece of cling film on a work surface. Spread half the dill in the centre. Place the salmon fillet skin-side down on the dill. Sprinkle over the aquavit if using. Spread the salt-sugar cure evenly over the flesh of the salmon. Cover with the remaining dill, pressing it into the cure.

   Be thorough with the dill — it should entirely cover the flesh side of the fillet for the characteristic dill flavour.

3. 3

   Wrap and weight

   Wrap the salmon tightly in the cling film. Place in a deep tray or dish skin-side down. Place a board or tray on top and weigh it down with tinned food or similar weights (approximately 2–3kg). Refrigerate.

   The weight squeezes out moisture that the cure draws from the fish, accelerating the process and creating a denser, more concentrated texture.

4. 4

   Cure for 48 hours

   Every 12 hours, unwrap the salmon and pour off the liquid that has accumulated. Turn the fillet over (skin-side up) and re-wrap. After 24 hours, taste a thin sliver from the thinnest edge — it should be pleasantly cured. After 48 hours, it will be fully cured throughout.

   48 hours is optimal. After 36 hours the thinner edges are fully cured but the thickest centre needs the full 48.

5. 5

   Make hovmästarsås

   In a bowl, whisk together both mustards, sugar and vinegar. Slowly drizzle in the oil while whisking continuously, as if making mayonnaise, until the sauce emulsifies and thickens. Stir in the chopped dill. Season with salt and white pepper. Refrigerate.

6. 6

   Slice and serve

   Rinse the cured salmon briefly under cold water to remove excess cure. Pat dry. Using a very sharp, thin-bladed knife, slice the gravlax thinly at an angle, cutting away from the skin. Arrange on plates with hovmästarsås, rye crispbread or blinis, capers, thinly sliced red onion, and crème fraîche.

Variations

• •

  Beetroot gravlax: grate 200g raw beetroot and mix with the salt-sugar cure. The salmon takes on a dramatic crimson hue.

• •

  Gin & juniper gravlax: replace aquavit with gin and add 1 tsp crushed juniper berries to the cure.

• •

  Citrus gravlax: add the zest of 2 limes and 1 orange to the cure for a brighter, more aromatic result.

Storage

After curing, gravlax keeps in the fridge for up to 5 days (wrapped tightly, without the fresh dill). Slice fresh when needed. Freezing cured gravlax is not recommended — the texture suffers.

Frequently Asked Questions