🇸🇪 Sweden recipe
Gravlax
One of Scandinavia's greatest culinary gifts to the world, gravlax is salmon cured for two days in a mixture of sugar, salt, and masses of fresh dill. The cure gently transforms the raw fish into silky, translucent slices bursting with flavor. Served with hovmästarsås, a sweet Swedish mustard-dill sauce, on crispbread or dark rye, it is elegance itself with minimal effort.
Prep20 mins
CookNo cooking (48 hr cure)
Serves8
Difficultyeasy
Ingredients
- 1kg center-cut salmon fillet, skin on, pin bones removed
- 100g coarse sea salt
- 80g granulated sugar
- 2 tablespoons coarsely cracked white pepper
- 1 tablespoon juniper berries, lightly crushed (optional)
- 2 large bunches fresh dill (about 100g), roughly chopped
- 2 tablespoons aquavit or vodka (optional)
- For the hovmästarsås:
- 3 tablespoons Swedish sweet mustard (Slotts senap or similar)
- 1 tablespoon Dijon mustard
- 2 tablespoons granulated sugar
- 1 tablespoon white wine vinegar
- 100ml neutral vegetable oil
- 3 tablespoons fresh dill, finely chopped
- Salt and white pepper to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 24 g
- Carbs
- 8 g
- Fat
- 16 g
