Entree: Sweden – West Coast Sweden – Gravad lax (Nordic-style cured salmon preserved with a salt-sugar cure and dill, served thinly sliced)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 48 hrs

Total 48 hrs 20 min

Ingredients

- 1 side of salmon, skin-on, pin bones removed, about 2 lb (900 g)
- 1/3 cup (80 g) coarse sea salt
- 1/3 cup (70 g) granulated sugar
- 1 tbsp (15 ml) white or crushed peppercorns, lightly crushed
- Zest of 1 lemon (about 1 tbsp / 6 g)
- 1 cup (25 g) fresh dill, coarsely chopped (stems removed)
- 2 tbsp (30 ml) aquavit or vodka (optional, traditional but optional)
- Plastic wrap for pressing
- Heavy baking dish or tray and weights or cans to press the fish
For serving (classic accompaniments):
- 1/2 cup (120 g) Dijon or coarse mustard mixed with 2 tbsp (30 ml) honey and 2 tbsp (30 ml) chopped dill
- Rye bread or crispbread and lemon wedges

Instructions

1. Pat the salmon completely dry with paper towels. If any remaining pin bones, remove with tweezers.
2. In a small bowl, combine 1/3 cup (80 g) coarse sea salt, 1/3 cup (70 g) sugar, and crushed peppercorns. Stir in lemon zest.
3. On a large sheet of plastic wrap, spread half of the chopped dill in a rectangle slightly smaller than the fish. Place the salmon skin-side down on the dill. If using, brush the flesh lightly with 2 tbsp (30 ml) aquavit or vodka.
4. Evenly rub the salt-sugar mixture over the flesh of the salmon, then cover with the remaining dill. Wrap tightly in the plastic wrap so the cure contacts the fish evenly.
5. Place the wrapped salmon in a baking dish or tray and put a weight on top (a second tray and cans or a heavy skillet) to press the fish and encourage curing. Refrigerate for 24–48 hours; for a thinner, lightly cured texture cure 24 hours, for a firmer, more cured texture cure 36–48 hours. Turn the package over once every 12 hours and drain any accumulated liquid.
6. After curing, unwrap and rinse the dill and cure from the salmon under cold running water, then pat dry. Using a sharp slicing knife, remove the skin by sliding the blade between flesh and skin and discard the skin.
7. Slice the salmon very thinly at a shallow angle. Serve chilled with mustard-dill sauce, rye or crispbread, and lemon wedges. Store leftovers wrapped and refrigerated up to 3 days.