Gravad lax, also known as gravlax, is a delicious Scandinavian dish of cured salmon. It’s a simple yet elegant recipe that requires only a few ingredients.
Ingredients:
- 1 lb (450g) fresh salmon fillet, skin-on, pin bones removed
- 2 tablespoons sea salt
- 2 tablespoons granulated sugar
- 1 tablespoon freshly ground black pepper
- 1 bunch fresh dill, chopped
- Zest of 1 lemon or orange (optional)
Instructions:
- Rinse the salmon fillet under cold water and pat it dry with paper towels.
- In a small bowl, mix together the sea salt, sugar, and black pepper.
- Place a large piece of plastic wrap or aluminum foil on a clean work surface. Lay half of the chopped dill on the plastic wrap, forming a bed slightly larger than the salmon fillet.
- Optional: If using citrus zest, sprinkle it evenly over the dill.
- Lay the salmon fillet, skin-side down, on top of the dill and citrus zest (if using).
- Cover the top of the salmon with the remaining dill, making sure it’s evenly spread.
- Sprinkle the salt and sugar mixture over the dill-covered salmon, ensuring it coats the entire surface.
- Tightly wrap the salmon in the plastic wrap or aluminum foil, making sure it is completely sealed.
- Place the wrapped salmon in a shallow dish or baking pan.
- Place a weight on top of the salmon, such as a plate or a smaller pan, to gently press it down. This will help the curing process.
- Refrigerate the salmon for 2-3 days, turning it over once a day to evenly distribute the curing mixture.
- After 2-3 days, unwrap the salmon and carefully scrape off the dill and curing mixture.
- Thinly slice the gravad lax and serve it on bread, crackers, or with a dill mustard sauce.
Enjoy your homemade gravad lax as a delicious appetizer or part of a delightful brunch spread!
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
