0 0
Gravad Laks Aka Gravad Lax, Gravlax, Grav

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb salmon fillet (skin on, one piece)
fresh dill (a lot)
1/2 teaspoon fresh ground pepper
1 teaspoon sugar
3 teaspoons kosher salt
3 teaspoons white wine

Nutritional information

69.8
Calories
17 g
Calories From Fat
2 g
Total Fat
0.3 g
Saturated Fat
29.6 mg
Cholesterol
910.3 mg
Sodium
0.7 g
Carbs
0 g
Dietary Fiber
0.5 g
Sugars
11.3 g
Protein
493g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Gravad Laks Aka Gravad Lax, Gravlax, Grav

Features:
    Cuisine:

    Just had to cover all bases in the title there. ;) Swedish: Gravlax, Norwegian: Gravlaks. Grav means pit/hole/grave + lax/laks means salmon in the respective languages above. Frankly, I dont eat salmon, but my husband loves this dish. Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon. The yield here varies wildly depending on how much each person eats and how its served (Ive specified appetizers), so please keep that in mind. Cook time is marination.

    • 2910 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks), Just had to cover all bases in the title there 😉 Swedish: Gravlax, Norwegian: Gravlaks Grav means pit/hole/grave + lax/laks means salmon in the respective languages above Frankly, I dont eat salmon, but my husband loves this dish Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon The yield here varies wildly depending on how much each person eats and how its served (Ive specified appetizers), so please keep that in mind Cook time is marination


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Rinse the Filet Under Lukewarm Water and Pat Dry. Remove Any Remaining Bones With Tweezers, Pliers or a Small Child, Then Cut Salmon in Half Crosswise.

    2
    Done

    Place the Filet Pieces on a Large Piece of Aluminum Foil.

    3
    Done

    Sprinkle the Sugar, Salt and Pepper Over 1/2 of the Filet, Then Completely Cover That With a Thick Layer of Dill, Making Sure You Only Use the Thin Leaves of the Dill and not the Stems. Sprinkle the Wine on Last. Place the Other Half of Salmon on Top Like a Sandwich, Skin Side Out.

    4
    Done

    Wrap Up the Foil Into a Firmly Closed Packet, Place on Plate and Put Another Plate on Top. Weigh Down With Something Heavy (used a Gallon of Milk) on the Top Plate and Put in the Fridge For 48 Hours, Turning the Salmon Every 12 Hours to Ensure Even Marinating.

    5
    Done

    When the Salmon Is Ready, Remove All the Dill and Set Aside, Then Slice the Salmon at a Severe Angle in the Thinnest Slices You Can Manage With an Insanely Sharp Knife, Parallel to the Skin. the Thinner the Slice, the Better It Tastes!

    6
    Done

    Serve With Fresh Dill and Pepper on Buttered Fresh Toast.

    7
    Done

    Ok, Just Kidding About the Small Child.

    Avatar Of Matthew Ross

    Matthew Ross

    Burger boss creating juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Banana Coffeewalnut Cake
    previous
    Banana Coffeewalnut Cake
    Ethiopian Tomato &Amp; Cucumber Salad
    next
    Ethiopian Tomato & Cucumber Salad
    Banana Coffeewalnut Cake
    previous
    Banana Coffeewalnut Cake
    Ethiopian Tomato &Amp; Cucumber Salad
    next
    Ethiopian Tomato & Cucumber Salad

    Add Your Comment

    2 × 5 =