Swedish
Gravlax
A classic Swedish gravad lax cured slowly with dill, white pepper, salt, and sugar until silky and fragrant. Serve it thinly sliced with hovmästarsås, boiled potatoes, and rye crispbread.
Watch it madeOnline Culinary School · 15:15
Ingredients
- skin-on salmon fillet, center cut, previously frozen and thawed300g
- fine sea salt1 1/2 tbsp
- granulated sugar1 tbsp
- white peppercorns, lightly crushed1 tsp
- fresh dill, roughly chopped1 large bunch
- aquavit, optional1 tbsp
- small new potatoes300g
- Swedish sweet mustard1 tbsp
- Dijon mustard1 tsp
- white wine vinegar1 tsp
- sugar1 tsp
- neutral oil2 tbsp
- finely chopped fresh dill1 tbsp
- saltto taste
- rye crispbreadto serve
Method
- Check the salmon for pin bones, pat it dry, and place it skin-side down on a large piece of plastic wrap.
- Mix the sea salt, sugar, and crushed white pepper, then rub the mixture evenly over the flesh side of the salmon.
- Sprinkle the salmon with aquavit if using, then cover the flesh generously with the chopped dill.
- Wrap the salmon tightly in plastic wrap, place it in a shallow dish skin-side down, and set a small weight on top.
- Refrigerate the salmon for 36 to 48 hours, turning it every 12 hours and spooning away excess liquid if needed.
- Boil the new potatoes in salted water until tender, about 15 to 20 minutes, then drain and keep warm.
- Whisk the Swedish sweet mustard, Dijon mustard, vinegar, and sugar together for the hovmästarsås.
- Slowly whisk in the neutral oil until the sauce thickens slightly, then stir in the chopped dill and season with salt.
- Unwrap the cured salmon and gently scrape away most of the dill and cure mixture without washing off all the flavour.
- Using a long sharp knife, slice the gravlax very thinly on the diagonal, cutting the flesh away from the skin.
- Serve the gravlax with warm potatoes, hovmästarsås, rye crispbread, and a little extra dill.
Common questions
Can I substitute the aquavit in gravlax, or leave it out entirely?
Yes. Aquavit is optional and mainly adds a subtle caraway/dill note. Skip it if you don’t have it, or replace it with a small splash of vodka and a pinch of crushed caraway for a similar effect.
How long should I cure gravlax for the best texture?
Cure the salmon 36 to 48 hours in the refrigerator. Turn it every 12 hours and spoon off excess liquid if needed. For a firmer, saltier result, go closer to 48 hours; for silkier slices, stop around 36.
What are the most common mistakes when making gravlax?
The biggest mistakes are not removing pin bones, using too much liquid, and leaving the fish uncovered or unevenly wrapped. Also avoid overcuring, which makes it overly salty and dry, and slice only after patting it dry.
How should I store gravlax after curing, and how long does it keep?
After curing, keep gravlax wrapped tightly in the refrigerator and use it within 3 to 4 days for best flavor and texture. For longer storage, you can freeze it, but the texture will soften slightly after thawing.
What’s the best way to serve gravlax with the mustard sauce and potatoes?
Slice the salmon very thinly on a slight angle and serve chilled or just cool. Pair it with warm new potatoes, hovmästarsås, and extra dill. Rye bread, cucumber, or lemon are also classic accompaniments.