Buttery-soft salmon, dry-marinated with salt, sugar, and dill – a Nordic classic for gourmets!
Ingredients (for approx. 500–600 g gravlax)
For the marinade
1 medium salmon fillet (approx. 500–600 g, skin-on, fresh & as high in fat as possible)
2 tablespoons coarse sea salt
2 tablespoons sugar
1 tablespoon whole peppercorns (lightly crushed)
1 large bunch of fresh dill (approx. 50 g, roughly chopped)
Optional for variations
1 teaspoon juniper berries (crushed)
1 teaspoon coriander seeds
1 tablespoon aquavit or vodka (for extra flavor)
To serve
Mustard and dill sauce (see below)
Crispbread or rye bread
Cucumber or beetroot slices
Lemon wedges & Fresh dill
Continued on the next page Preparation
1. Prepare the salmon