Gravadlax with Dill Cucumbers


Preparation info

  • Serves


    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

Serve this with potato pancakes or rye bread, some home-made mustard and freshly chopped dill or dill crème fraiche.


  • 300 g (10½ oz) caster (superfine) sugar
  • 200 g (7 oz) coarse salt
  • 150 g (5 oz) dill, chopped
  • 2 whole fillets of salmon, skin left on, but cleaned and small bones removed


    To make the gravadlax, combine the sugar, salt, dill and a few good grindings of black pepper in a bowl. Put a large piece of foil on your work surface. Onto this put about a third of the sugar and salt mix. Put one salmon fillet, skin side down, on top of the mix then top this with another third of the mixture. Top with the other salmon fillet, skin side up, and cover with the remaining mixture. Pat down so it is all covered nicely and wrap the foil around to seal the salmon. Keep it in a container in the fridge for four days, turning it over every day. If you don’t have a container large enough, sit it on a tray or large dish to catch any juices that may drip.

    To make the dill cucumbers, cut the cucumber into very thin slices, slightly on the diagonal if you like, so that they are extra long and look good. Put them in a bowl where they will fit compactly in a few layers, sprinkling the dill between the layers. Combine the vinegar, sugar, salt and 2 tablespoons of water, stirring to dissolve the sugar and salt. Pour this over the cucumber to cover it. Keep in the fridge for at least a few hours before serving. Transfer to a jar and cover with its liquid and it will keep for up to a week.

    To serve the gravadlax, remove the foil and scrape off as much of the sugar and salt mixture as possible. Slice the salmon very thinly, horizontally, and scatter with more fresh dill. Serve with the dill cucumbers and some Finnish mustard.