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Gravad Lax (Pickled Salmon)

Gravad Lax (Pickled Salmon)

Servings 6 -8


  • Two salmon filets center pieces, approx, 1 kg. (see note below about freezing the salmon)
  • 2 teaspoons coarsely crushed white peppercorns
  • 4 tablespoons salt
  • 3 – 4 tablespoons sugar
  • Lots of dill at least a bunch


  • Carefully find any small bones left in the filets, and pick them out (it’s easiest using tweezers).
  • NOTE: Fresh salmon contains bacteria that cannot survive very high or very low temperatures. Since this salmon will not be cooked, it is two in the freezer you may defrost the fish and proceed with the preparation.
  • Mix sugar, salt, and pepper.
  • Rub one of the filets (skin side) with at least 1/3 of the mixture.
  • On a large piece of extra strong aluminum foil, spread some mixture and put down 1/3 of the dill.
  • Put the filet on top of the dill, skin side down, sprinkle with 1/3 of the mixture, and put down 1/3 of dill.
  • Cover with the other fillet. Place it on top so that the thin part of one filet is against the thick part of the other.
  • Sprinkle with the rest of the mixture and the dill.
  • Wrap the aluminum foil around the fish, as if making a package. Make sure to seal it as hermetically as possible. Put the whole package in a large Ziploc bag, and put on a plate in the refrigerator.
  • Thin filets (ca. 1 in. when put together) are ready after a full day (24 hours); thicker filets (ca. 1 ½ in.) after one and a half days; the thickest filets (ca. 2 in.) take about two full days.
  • Turn the bag 3 – 4 times during the process.
  • Cut out a little slice to test for readiness. When done, pour out the liquids from the bag or the salmon will be too salty. The salmon will keep for 2 – 3 weeks in the refrigerator. It keeps for 6 – 8 weeks in the freezer.
  • To serve, cut in thin slices free from the skin.
  • Serve with Gravlaxsås (Mustard/dill sauce).
  • Photo by Mr Thinktank

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