Send us a message
[wpforms id="629"]

Cured Salmon (Gravad Lax)


  • 2 lb Salmon file (preferably the thick end)
  • 1 tbsp whole white peppercorns
  • 3 tbsp sugar
  • 3 tbsp kosher salt
  • 8 tbsp chopped dill


  • Crack the white peppercorn coarsely (easily done in a closed zip-lock bag with a ham-mer), and mix with sugar, salt and dill.
  • Spread the mixture on the inside of two salmon files put on top of each other, and place in a zip-lock bag. You may also put some of the spice-mix on the outside of the fish.
  • Place the bag with the salmon in the refrigerator, and put something heavy on top of it. After 24 hrs turn the bag over, and leave for another 24 hrs.
  • Scrape of spices and slice thinly for serving. Serve with a mustard sauce.

Mustard Sauce (Gravlax Sås)

  • ½ cup Swedish mild mustard
  • 3 tbsp white wine vinegar
  • 1 ½ tbsp sugar
  • ½ tbsp salt
  • ⅛ – ¼ tsp ground white pepper
  • ¾ cup oil (i.e. Canola oil)
  • ½ cup chopped dill
  • chopped chives could also be added
  • Mix mustard, vinegar, sugar, salt and pep-per in a bowl.
  • Whisk in oil slowly.
  • Mix in dill (and chives, if using).
Cured Salmon
Cured Salmon