Gravlax in Danish literally means salmon in the grave. During the middle ages, fisherman from the Scandinavian countries would salt salmon and let it ferment by burying it in a a hole above high-tide line. Today,  salmon cures in the refrigerator over several days, during which the salt and sugar draws out the moisture, transforming the texture and color of the fish.




To cure the salmon, you will need salt, sugar and lots of dild.

2 2 lbs. salmon filets with skin

5 tbsp. salt

5 tbsp. sugar

2 tsk. white pepper

2 bunces of dill


5 tbsp. Dijon mustard

2 tbsp. brown sugar

2 tbsp. white wine

3 tbsp. finely clipped dill

½ cup of oil

salt and pepper

Garnish: fresh sprigs of dill

To make the cured salmon, remove all bones and sprinkle both salmon filets with salt, sugar and pepper. Place one filet in a deep dish. Clip dill over filet in dish and place the second filet on top with the thick end on top of the thin end. Cover and refrigerate for 2 days. Turn fish over after one day and pour any liquid off.

To make the dressing, combine all ingredients except oil. Whip oil in a thin stream into the dressing. Season with salt and pepper.

To serve, do not remove dill, cut salmon in very thin slices diagonally across grain and place slices on a platter. Serve the cured salmon with dressing and buttered sour dough bread. Pass the dressing so guests can take as much or as little as they wish.



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