Raw salmon cured in a salt-sugar-dill mixture.
Part of any « smörgåsbord » (Swedish buffet), « gravad lax » is one of Scandinavia's best contribution to international cuisine. Rather than buying it in gourmet shops, « gravad lax » can be easily made at home but it is essential to use only fresh, high quality fish.
|750 g||salmon fillet|
|3 1/2 tbsp||sugar||40 g|
|1/4 cup||salt||55 g|
|2 1/2 tsp||ground pepper||8 g|
|5 cups||fresh dill||150 g|
|1 3/4 tsp||capers, to garnish||5 g|
|1/2||onions, to garnish||100 g|
|1/2||lemons, to garnish||60 g|
|1/3 cup||yogurt, plain, 2%||80 g|
|2 tbsp||horseradish||30 mL|
|1 tbsp||lemon juice, freshly squeezed||1/2 lemon|
|3||pita breads||140 g|
Before you start
Choose the fresh salmon fillet towards the tail of the fish. Curing time is about 18-24 hours.
- In a bowl, mix enough salt and sugar (about half-half) to generously coat the salmon on both sides. Rub the salt and sugar on the fish, then sprinkle with pepper and cover with dill. Place everything (salmon, dill, and mix) in a plastic bag. Lay the bag on a plate and put another plate or something flat on top as a weight. Put it in the refrigerator to cure for 18-24 hours.
- When ready to serve, prepare the sauce: in a small bowl, mix the yogurt with the horseradish and lemon juice.
- Take the salmon out of the refrigerator, wash it in running water to remove excess salt, sugar, and juice; then dry with a cloth. Slice the salmon off the skin as thinly as possible, crosswise, using the longest and sharpest knife you have. A gentle, gliding motion will help to not crush the fish. Immerse the knife in hot water between each cut to make cutting easier.
- Place the slices on a plate. Garnish with capers, thinly sliced onion rings, dill sprigs, and lemon slices. Serve with the horseradish sauce on the side and pita bread grilled in the toaster or in the oven at 175°C/350°F.
Gravad lax can be kept up to 6 days in the refrigerator and up to 2 months in the freezer.
Nutrition Facts Table
per 1 Serving (200g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||¾||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Copper, Omega-3, Zinc
- Good source of :
- Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
- Excellent source of :
- Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
|Milk and Alternatives||0|
|Meat and Alternatives||3 ½|