Gravlax Recipe – Eats Now

Name: Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/3 cup salt; 1/2 cup sugar; 3 to 4 teaspoons crushed white peppercorns; 3 to 4 pounds salmon fillet, preferably the middle cut, skin on; Lots of fresh dill; Hovmastarsas, sweet dill and mustard sauce, recipe follows; 6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard); 4 tablespoons sugar; 1 to 2 tablespoons red wine vinegar; 3/4 cup pure vegetable oil; Salt and white pepper; Plenty of chopped dill

Servings: persons

1/3 cup salt
1/2 cup sugar
3 to 4 teaspoons crushed white peppercorns
3 to 4 pounds salmon fillet, preferably the middle cut, skin on
Lots of fresh dill
Hovmastarsas, sweet dill and mustard sauce, recipe follows
6 tablespoons Swedish style mustard (or 3 tablespoons American mustard and 3 tablespoons Dijon mustard)
4 tablespoons sugar
1 to 2 tablespoons red wine vinegar
3/4 cup pure vegetable oil
Salt and white pepper
Plenty of chopped dill

1
Mix salt, sugar and pepper.
2
Rub the fish with the mixture.
3
Add dill.
4
Wrap in foil and put in a dish.
5
Refrigerate for 36 to 48 hours, with a light weight on top of the fish.
6
Turn the salmon several times.
7
Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
8
Serve with Hovmastarsas, sweet dill and mustard sauce.
9
Whisk together mustard, sugar and vinegar.
10
Add salt and pepper to taste.
11
Add the oil in a thin stream, stirring constantly.
12
Add the chopped dill.
13
Store in refrigerator

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup salt, 1/2 cup sugar, 3 to 4 teaspoons crushed white peppercorns, 3 to 4 pounds salmon fillet, preferably the middle cut, skin on, and more.

Yes, Gravlax falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gravlax

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