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.
|500 g||salmon fillet|
|2 tbsp||sugar||28 g|
|3 tbsp||salt||40 g|
|1 3/4 tsp||ground pepper||5 g|
|3 1/2 cups||fresh dill||100 g|
|1 tsp||capers, to garnish||3 g|
|1/2||onions, to garnish||100 g|
|1/2||lemons, to garnish||60 g|
|1/4 cup||yogurt, plain, 2%||65 g|
|1 1/2 tbsp||horseradish||23 mL|
|2 tsp||lemon juice, freshly squeezed|
|4||corn tortillas||180 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 tortillas or slices of gluten-free bread.
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 (240g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Cholesterol, Fat, Saturated Fat
- Source of :
- Copper, Fibre, Omega-3, Vitamin B1
- Good source of :
- Calcium, Iron, Manganese, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin C, Vitamin E, Zinc
- Excellent source of :
- Folacin, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
- Diet-related health claims :
|Milk and Alternatives||0|
|Meat and Alternatives||3 ½|