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.
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.
66 K 5/5 (11 reviews)
12 hours 25 min.
Easy
4 people
9 IngredientsLast modified on: July 11th 2016
For 4 people, you will need:
- 1
2 cups + 2 tablespoons salmon fillet - 2
1 cup coarse salt - 3
2⁄3 cup caster sugar - 4
1 spring onion (scallion) - 5
fresh coriander (cilantro) - 6
1 cup cream cheese - 7
1 teaspoon lemon juice - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 12 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
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.
Note: Do choose the thickest fillet you can, as this is the best bit.
Stage 2 - 2 min.
Mix 1 cup coarse salt and 2⁄3 cup caster sugar together...
Stage 3
...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.
Stage 4 - 2 min.
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
Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.
Stage 6 - 3 min.
Next day, scrape the salt off the top...
Stage 7
...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).
Your gravlax is ready and will now keep for several days (in the fridge).
Stage 8 - 3 min.
To make a light sauce, peel and finely chop 1 spring onion (scallion).
Chop a little fresh coriander.
Chop a little fresh coriander.
Stage 9 - 2 min.
Mix 1 cup cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.
Your sauce is ready.
Your sauce is ready.
Stage 10 - 4 min.
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 recipe | 140 RDI=50 % | 170 RDI=20 % | 50 RDI=8 % | 1,680 RDI=80 % | 7,030 RDI: 80 % |
| Per 100 g | 10 RDI=5 % | 10 RDI=1 % | 4 RDI=1 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 30 RDI=10 % | 40 RDI=4 % | 10 RDI=2 % | 420 RDI=20 % | 1,760 RDI: 20 % |
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
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
58 K4.5 20 min.
This recipe uses (among others)
Salmon fillet
Like these other recipes: Grilled fillet of salmon with corn-salad cream, Cretan-style salmon , Fillet of salmon meunière, Baked salmon fillet, How to grill salmon well, ... See them all 5
Coarse salt
Like these other recipes: How to cook pasta properly, French bean salad with vinaigrette , Potted meat (rillettes), Fish in a salt crust, How to prepare endives , ... See them all 16
Cream cheese
Like these other recipes: Crunchy verrines, Cheese and tomato tart, Summery cheese on toast, Red endive appetizers, Surf and turf club sandwich, ... See them all 15
Caster sugar
Like these other recipes: Plain cake, Clementine confectioner's custard, Eggs meurette, Lime crémeux, Old style brioche, ... See them all 360
Other recipes you may also like
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.May 10th 2023361 K3.8 50 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...September 11th 2018305 K3.8 1 hour 35 min.
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).March 11th 2011260 K 15 60 min.
Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.February 3rd 2011301 K4.5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.