Preparation info
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Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This Swedish speciality consists of raw salmon cured with salt, sugar, a spirit such as vodka and flavoured with dill. The salmon is sliced thinly and served on pumpernickel or rye bread. Gravlax means ‘buried salmon’ referring to the classic method of burying the salmon in the ground to cure it. It is traditionally served on 30 April in Sweden to celebrate the arrival of spring.