Making Gravad Lax

Name: Making Gravad Lax
Cuisine: Sweden
Ingredients: Set a heavy board or a weighted plate on top of the salmon. Cover loosely and refrigerate two days, turning the salmon over every 12 hours. Baste with the juice drawn out by the salt. Drain the fish and discard the seasonings and dill. The salmon will keep 1-2 days.; Lay another piece of salmon of the same size on the top, cut side down and head to tail so the fish is an even thickness.; Sprinkle 3 tbsp/45 g coarse salt, 2 tbsp/30 g sugar and 12 crushed black peppercorns on the cut side of a thick salmon fillet (about 12 oz/375 g). Cover with sprigs of dill (use a large bunch).

Preparation info

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Method

This lightly dry-salted salmon flavored with dill is a Swedish specialty. For serving, slice the salmon in very thin diagonal slices and serve with Scandinavian mustard sauce