Gravadlax

A fresh, elegant starter or brunch platter that works beautifully for Easter, long lunches or grazing tables. Always a staple with the Swedish side of my family.

Why This Gravadlax Works

This gravadlax works because the simple cure of salt, sugar, dill and citrus does all the work, no cooking required. The salmon slowly firms up and takes on bright, herby flavour over a day or two in the fridge, resulting in silky, delicately cured salmon that looks impressive but takes only minutes of hands-on effort.

Ingredients

• 700 g–1 kg fresh salmon fillet, skin on, pin-boned
• ¼ cup sea salt
• ¼ cup caster sugar
• 1 tbsp cracked black pepper
• 1 large bunch fresh dill, roughly chopped
• Zest of 1 lemon
• 1 lemon or lime, thinly sliced
• 2 tbsp baby capers, drained
• Extra dill sprigs, to serve
• Optional mustard dressing
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp finely chopped dill
• Cracked black pepper
• 1 tbsp gin, vodka or aquavit, optional.

Method

• Pat salmon dry and place it skin-side down on a large piece of baking paper or cling film.
• Mix salt, sugar, pepper, chopped dill and lemon zest. Rub the mixture evenly over the flesh side of the salmon.
• Drizzle over gin, vodka or aquavit if using.
• Wrap tightly, place in a shallow dish and weigh down with a plate or small tray.
• Refrigerate for 24–48 hours, turning once halfway through. The longer it cures, the firmer and saltier it becomes.
• Unwrap the salmon and gently scrape off most of the cure and dill. Pat dry.
• Slice thinly on an angle, leaving the skin behind.
• Arrange on a platter with lemon or lime slices, capers and fresh dill.
• For the dressing, whisk Dijon, honey, lemon juice, olive oil, dill and pepper until smooth.
• Serve chilled with mustard dressing, crackers, rye bread or sourdough.

You Might Also Like

• Rustic Bread Dip
• Smoked Salmon Starter
• Stuffed Eggplants

Tips for the Best Gravadlax

• Use the freshest, highest-quality salmon you can find since it’s not cooked, so quality really shows.
• Weight the salmon down while it cures so it stays in even contact with the salt and sugar mixture.
• Turn the salmon once or twice during curing so it cures evenly on both sides.
• Slice the gravadlax very thinly on an angle, against the grain, for the best texture.

Storage Tips

Once cured, wrap the gravadlax tightly in plastic wrap or foil and store it in the fridge for up to 5 days. Sliced gravadlax is also fine to freeze for up to 2 months, wrapped well in an airtight container, then thawed overnight in the fridge before serving.

Serving Suggestions

Serve this gravadlax thinly sliced on rye bread or crackers with a dollop of mustard dill sauce, or add it to a grazing platter alongside our Smoked Salmon Starter for a seafood-forward spread. A squeeze of fresh lemon and extra dill just before serving keeps everything tasting bright. Gravadlax also works beautifully as part of a bigger brunch spread with soft scrambled eggs, capers and pickled red onion, or piled onto blinis for an elegant canapé. It’s a wonderful make-ahead option for entertaining since all the work happens a day or two before your guests arrive, leaving you free to focus on the rest of the table when it’s time to serve. It’s an easy way to impress a crowd without spending the morning in the kitchen. It’s a dish worth adding to your regular entertaining rotation. Give it a try for your next gathering. Everyone will be impressed. Truly a crowd favourite dish. Enjoy every bite.