Gravlax
Scandinavian salt-and-dill cured salmon requiring just 20 minutes of hands-on work and 48 hours of refrigerator curing. Served thinly sliced with a classic sweet mustard dill sauce.
TOTAL TIME
48 hr 18 min
ACTIVE TIME
20 min
QUANTITY
~1.45 kg
DIFFICULTY
Medium
CUISINE
Scandinavian
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/11
Tools0/17
Ingredients0/11 gathered · 9 servings
100g
1tsp
60g
as needed
1kg
2tbsp
3tbsp
1tbsp
1tbsp
100ml1pinch
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 60g | — | — | |
| 4 | | as needed | — | — | |
| 5 | | 1kg | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 3tbsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 100ml | — | — | |
| 11 | 1pinch | — | — |
Tools20 items
Serveware2 items
Procedure33 steps
1 of 33
Lay all the dill on the chopping board.
Fresh dill · 100 g
⏱ 5s
ResultFresh dill2 of 33
Chop the dill, stalks and all, fairly finely.
⏱ 1 min 30s
ResultRoughly chopped dill3 of 33
Put four fifths of the dill in a second small bowl, leaving about 20 g on the board for the sauce.
⏱ 10s
ResultDill for the sauceused in step 155 of 33
Put the white peppercorns in the small bowl.
White peppercorns · 1 tsp⏱ 5s
ResultWhite peppercorns6 of 33
Crush them coarsely with the end of the rolling pin.
⏱ 45s
ResultCrushed white peppercorns7 of 33
Add the coarse sea salt.
Coarse sea salt · 60 g⏱ 5s
ResultCrushed white peppercorns and coarse sea salt8 of 33
Add 50 g of the caster sugar.
Caster sugar · 50 g⏱ 5s
ResultCrushed white peppercorns and coarse sea salt and caster sugar10 of 33
Lay the salmon skin side down in the shallow dish.
Salmon fillet · 1 kg
⏱ 10s
ResultSalmon fillet11 of 33
Pat the flesh dry with kitchen paper.
⏱ 30s
ResultDried salmon fillet12 of 33
Run your fingers along the flesh and pull out any pin bones with the tweezers.
⏱ 3 min
ResultBoned salmon fillet13 of 33
Drizzle the aquavit over the flesh.
Aquavit · 2 tbsp
⏱ 10s
ResultSalmon with aquavit14 of 33
Spread the cure evenly over the flesh and press it on lightly.
⏱ 40s
ResultSalmon in its cure15 of 33
Cover the cure with the dill.
⏱ 15s
ResultSalmon under cure and dill16 of 33
Cover tightly with cling film, then set the baking tray on top and weigh it down with a couple of tins.
⏱ 30s
17 of 33
Put the dish in the fridge.
⏱ 5s
ResultSalmon under cure and dill18 of 33
Leave to cure for 48 hours, turning the fillet over in its juices every 12 hours.
⏱ 48 hr
ResultCured salmon19 of 33
Take the dish out of the fridge and unwrap it.
⏱ 15s
ResultCured salmon20 of 33
Lift the salmon onto the chopping board.
⏱ 15s
ResultCured salmon fillet21 of 33
Pour away the brine left in the dish.
⏱ 5s
22 of 33
Scrape the dill and cure off the salmon with the back of the knife.
⏱ 1 min 30s
ResultCleaned cured salmon23 of 33
Pat the salmon dry with kitchen paper.
⏱ 30s
ResultDried cured salmon24 of 33
Spoon the Swedish mustard into the mixing bowl.
Swedish-style mustard · 3 tbsp
⏱ 10s
ResultSwedish-style mustard25 of 33
Add the Dijon mustard.
Dijon mustard · 1 tbsp⏱ 5s
ResultTwo mustards26 of 33
Add a tablespoon of caster sugar.
Caster sugar · 1 tbsp⏱ 5s
ResultSweetened mustards27 of 33
Add the vinegar.
White wine vinegar · 1 tbsp⏱ 5s
ResultMustard sauce base28 of 33
Whisk until smooth.
⏱ 30s
ResultWhisked mustard base29 of 33
Pour in the oil in a thin stream, whisking all the time, until thick and glossy.
Sunflower oil · 100 ml⏱ 1 min 30s
ResultEmulsified mustard sauce31 of 33
Add a pinch of flaky salt and stir.
Flaky sea salt · 1 pinch
⏱ 10s
ResultDill and mustard sauce32 of 33
Spoon the sauce into the small serving bowl.
⏱ 10s
ResultDill and mustard sauceused in step 3533 of 33
Slice the salmon very thinly on the diagonal, cutting away from the skin.
⏱ 5 min
ResultSliced gravlaxTotal Time48 hr 18 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 100 g | | Lay all the dill on the chopping board.⏱ 5sResultFresh dill |
| 2 | Fresh dillstep 1 | | Chop the dill, stalks and all, fairly finely.⏱ 1 min 30sResultRoughly chopped dill |
| 3 | Roughly chopped dillstep 2 | | Put four fifths of the dill in a second small bowl, leaving about 20 g on the board for the sauce.⏱ 10sResultDill for the sauceused in step 15 |
| 4 | — | | Put the rest of the dill in a third small bowl.⏱ 5sResultDill for the sauceused in step 30 |
| 5 | 1 tsp | | Put the white peppercorns in the small bowl.⏱ 5sResultWhite peppercorns |
| 6 | — | | Crush them coarsely with the end of the rolling pin.⏱ 45sResultCrushed white peppercorns |
| 7 | 60 g | | Add the coarse sea salt.⏱ 5sResultCrushed white peppercorns and coarse sea salt |
| 8 | 50 g | | Add 50 g of the caster sugar.⏱ 5sResultCrushed white peppercorns and coarse sea salt and caster sugar |
| 9 | — | | Stir the cure together.⏱ 20sResultGravlax cureused in step 14 |
| 10 | 1 kg | | Lay the salmon skin side down in the shallow dish.⏱ 10sResultSalmon fillet |
| 11 | — | | Pat the flesh dry with kitchen paper.⏱ 30sResultDried salmon fillet |
| 12 | — | | Run your fingers along the flesh and pull out any pin bones with the tweezers.⏱ 3 minResultBoned salmon fillet |
| 13 | 2 tbsp | | Drizzle the aquavit over the flesh.⏱ 10sResultSalmon with aquavit |
| 14 | Gravlax curestep 9 | | Spread the cure evenly over the flesh and press it on lightly.⏱ 40sResultSalmon in its cure |
| 15 | Dill for the curestep 3 | | Cover the cure with the dill.⏱ 15sResultSalmon under cure and dill |
| 16 | — | | Cover tightly with cling film, then set the baking tray on top and weigh it down with a couple of tins.⏱ 30s |
| 17 | — | | Put the dish in the fridge.⏱ 5sResultSalmon under cure and dill |
| 18 | — | | Leave to cure for 48 hours, turning the fillet over in its juices every 12 hours.⏱ 48 hrResultCured salmon |
| 19 | — | | Take the dish out of the fridge and unwrap it.⏱ 15sResultCured salmon |
| 20 | — | | Lift the salmon onto the chopping board.⏱ 15sResultCured salmon fillet |
| 21 | — | | Pour away the brine left in the dish.⏱ 5s |
| 22 | — | | Scrape the dill and cure off the salmon with the back of the knife.⏱ 1 min 30sResultCleaned cured salmon |
| 23 | — | | Pat the salmon dry with kitchen paper.⏱ 30sResultDried cured salmon |
| 24 | 3 tbsp | | Spoon the Swedish mustard into the mixing bowl.⏱ 10sResultSwedish-style mustard |
| 25 | 1 tbsp | | Add the Dijon mustard.⏱ 5sResultTwo mustards |
| 26 | 1 tbsp | | Add a tablespoon of caster sugar.⏱ 5sResultSweetened mustards |
| 27 | 1 tbsp | | Add the vinegar.⏱ 5sResultMustard sauce base |
| 28 | — | | Whisk until smooth.⏱ 30sResultWhisked mustard base |
| 29 | 100 ml | | Pour in the oil in a thin stream, whisking all the time, until thick and glossy.⏱ 1 min 30sResultEmulsified mustard sauce |
| 30 | Dill for the saucestep 4 | | Add the dill.⏱ 5sResultMustard sauce with dill |
| 31 | 1 pinch | | Add a pinch of flaky salt and stir.⏱ 10sResultDill and mustard sauce |
| 32 | Dill and mustard saucestep 31 | | Spoon the sauce into the small serving bowl.⏱ 10sResultDill and mustard sauceused in step 35 |
| 33 | — | | Slice the salmon very thinly on the diagonal, cutting away from the skin.⏱ 5 minResultSliced gravlax |
| Total Time | 48 hr 18 min | ||
Serving
- Lay the slices overlapping on the serving platter, leaving the skin behind.
- Spoon a little sauce beside the salmon and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 366kcal | |
| 25g | |
| 25g | |
| 4g | |
| 8g | |
| 7g | |
| 0.3g | |
| 2,793mg |
Ingredients0/11
Tools0/17
Scandinavian · Recipe
Gravlax
Scandinavian salt-and-dill cured salmon requiring just 20 minutes of hands-on work and 48 hours of refrigerator curing. Served thinly sliced with a classic sweet mustard dill sauce.
What you’ll doYou will cover a salmon fillet with aquavit, a salt, sugar and white pepper cure and plenty of dill, then weigh it down and leave it in the fridge for 48 hours, turning it every 12. The cure is scraped off and the salmon sliced thinly and served with a sweet dill and mustard sauce.
Serves9
Total48 hr 18 min
LevelMedium
Ingredients
- Fresh dill100 g
- White peppercorns1 tsp
- Coarse sea salt60 g
- Caster sugaras needed
- Salmon fillet1 kg
- Aquavit2 tbsp
- Swedish-style mustard3 tbsp
- Dijon mustard1 tbsp
- White wine vinegar1 tbsp
- Sunflower oil100 ml
- Flaky sea salt1 pinch
Tools
Mixing bowlSmall serving bowlSpoonRolling pinPestle and mortarGravlax cure bowl (small bowl)Dill sauce bowl (small bowl)Small bowl 3 (small bowl)Chef's knifeServing platterCling filmWhiskTweezersBaking trayRefrigeratorShallow dishCarving knifeKitchen paperChopping boardMortar pestle
Method
1
Lay all the dill on the chopping board.
5sChopping boardFresh dill · 100 g
2
Chop the dill, stalks and all, fairly finely.
1 min 30sChopping board, Chefs knifeFresh dill · step 1
3
Put four fifths of the dill in a second small bowl, leaving about 20 g on the board for the sauce.
Result · Dill for the sauce · used in step 15
10sDill sauce bowl (small bowl)Roughly chopped dill · step 2
4
Put the rest of the dill in a third small bowl.
Result · Dill for the sauce · used in step 30
5sSmall bowl 3 (small bowl)
5
Put the white peppercorns in the small bowl.
5sGravlax cure bowl (small bowl)White peppercorns · 1 tsp
6
Crush them coarsely with the end of the rolling pin.
45sGravlax cure bowl (small bowl), Mortar pestle, Rolling pin
7
Add the coarse sea salt.
5sGravlax cure bowl (small bowl)Coarse sea salt · 60 g
8
Add 50 g of the caster sugar.
5sGravlax cure bowl (small bowl)Caster sugar · 50 g
9
Stir the cure together.
Result · Gravlax cure · used in step 14
20sGravlax cure bowl (small bowl), Spoon
10
Lay the salmon skin side down in the shallow dish.
10sShallow dishSalmon fillet · 1 kg
11
Pat the flesh dry with kitchen paper.
30sShallow dish, Kitchen paper
12
Run your fingers along the flesh and pull out any pin bones with the tweezers.
3 minShallow dish, Tweezers
13
Drizzle the aquavit over the flesh.
10sShallow dish, SpoonAquavit · 2 tbsp
14
Spread the cure evenly over the flesh and press it on lightly.
40sShallow dishGravlax cure · step 9
15
Cover the cure with the dill.
15sShallow dishDill for the cure · step 3
16
Cover tightly with cling film, then set the baking tray on top and weigh it down with a couple of tins.
30sShallow dish, Cling film, Baking tray
17
Put the dish in the fridge.
5sShallow dish, Refrigerator
18
Leave to cure for 48 hours, turning the fillet over in its juices every 12 hours.
48 hrShallow dish
19
Take the dish out of the fridge and unwrap it.
15sShallow dish, Refrigerator, Cling film
20
Lift the salmon onto the chopping board.
15sChopping board
21
Pour away the brine left in the dish.
5sShallow dish
22
Scrape the dill and cure off the salmon with the back of the knife.
1 min 30sChopping board, Chefs knife
23
Pat the salmon dry with kitchen paper.
30sChopping board, Kitchen paper
24
Spoon the Swedish mustard into the mixing bowl.
10sMixing bowlSwedish-style mustard · 3 tbsp
25
Add the Dijon mustard.
5sMixing bowlDijon mustard · 1 tbsp
26
Add a tablespoon of caster sugar.
5sMixing bowlCaster sugar · 1 tbsp
27
Add the vinegar.
5sMixing bowlWhite wine vinegar · 1 tbsp
28
Whisk until smooth.
30sMixing bowl, Whisk
29
Pour in the oil in a thin stream, whisking all the time, until thick and glossy.
1 min 30sMixing bowl, WhiskSunflower oil · 100 ml
30
Add the dill.
5sMixing bowlDill for the sauce · step 4
31
Add a pinch of flaky salt and stir.
10sMixing bowl, SpoonFlaky sea salt · 1 pinch
32
Spoon the sauce into the small serving bowl.
Result · Dill and mustard sauce · used in step 35
10sSmall serving bowl, SpoonDill and mustard sauce · step 31
33
Slice the salmon very thinly on the diagonal, cutting away from the skin.
5 minChopping board, Carving knife
34
Lay the slices overlapping on the serving platter, leaving the skin behind.
1 minServing platterSliced gravlax · step 33
35
Spoon a little sauce beside the salmon and serve.
Result · Gravlax
10sServing platter, SpoonDill and mustard sauce · step 32
Printed 7 October 2026