Gravlax


Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar.

The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
65 K 5/5 (11 reviews)
Grade this recipe:
Keywords:
Last modified on: July 11th 2016
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 12 hours 25 min.
When should you start or finish this recipe?
If you start now, at 22:25, you will finish around : 10:45.Change start time
To finish around 7pm, you'll need to have started before: 7:10.Change end time

Step by step recipe


Stage 1 - 5 min.
Gravlax
Prepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry with absorbant paper.

Note: Do choose the thickest fillet you can, as this is the best bit.

Stage 2 - 2 min.
Gravlax
Mix 200 g coarse salt and 150 g caster sugar together...

Stage 3
Gravlax
...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.

Stage 4 - 2 min.
Gravlax
Use a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fish fillet on top.

Stage 5 - 12 hours
Gravlax
Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.

Stage 6 - 3 min.
Gravlax
Next day, scrape the salt off the top...

Stage 7
Gravlax
...remove the fish, rinse well under cold running water, then dry.

Your gravlax is ready and will now keep for several days (in the fridge).

Stage 8 - 3 min.
Gravlax
To make a light sauce, peel and finely chop 1 spring onion (scallion).

Chop a little fresh coriander.

Stage 9 - 2 min.
Gravlax
Mix 200 g cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.

Your sauce is ready.

Stage 10 - 4 min.
Gravlax
Serve the salmon sliced thinly with a little lemon juice or the light herb sauce.
Remarks
Traditionally, sprigs of fresh dill are added to the salt, but this is not essential.
Keeping: Several days in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=50 %170 RDI=20 %50 RDI=8 %1,680 RDI=80 %7,030 RDI: 80 %
Per 100 g10 RDI=5 %10 RDI=1 %4 RDI=1 %140 RDI=7 %600 RDI: 7 %
Per person30 RDI=10 %40 RDI=4 %10 RDI=2 %420 RDI=20 %1,760 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk
How much will it cost?
  • For 4 people : 13.80 €
  • Per person : 3.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Avocado with gravlax
Avocado with gravlax

Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
57 K4.5 20 min.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020336 K5 1 hour 15 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018374 K 14 1 day 1 hour 25 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018397 K5 40 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020526 K 44.2 14 hours 30 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011307 K 24 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page