Gravlax 2 Ways

Modern & Traditional

Preparation info
  • Serves


    • Difficulty


    • Ready in

      49 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Gravlax is traditionally served at Easter as well as Christmas. The classic herb is dill with lemon zest. The modern touch is to add raw shredded beetroot to the cure. On slicing the beet-cured salmon, you will have a deep red colour followed by the orange of the salmon.


  • 2 x 500 g pieces skin-on organic salmon, both cut from the centre of the fish, pin-boned
  • 75 g flaky sea salt


Pat the salmon dry with paper towels and set aside.

Put the salt, sugar, peppercorns and juniper berries in a bowl with the herbs and mix well. This is the ‘cure’.