How to make it

  • Scale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin for the marinade to penetrate.
  • Mix salt, sugar, pepper and sprinkle it underneath and on top of the salmon filet together with plenty of dill.
  • Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times.
  • Rinse the salmon in cold water. Cut into very thin slices at a slant/ angle without getting too close to the skin, so the dark salmon is included.
  • ***
  • Gravlax sauce: mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
  • ***
  • Serve with lemon wedges and dark rye bread.

Reviews & Comments 5

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    " It was excellent "
    trigger ate it and said...
    The perfect compliment to the asparagus that is coming into season now.

    Great timing

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  • kismet 10 years ago
    Your Welcome,just thougt it sounded good,thank-you for the return reply.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Now this is a recipe. Thanks you Birgitta.
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  • kismet 10 years ago
    I could have my own little two person delicatessen here at home with this one.Really sound wonderful. Thank-you for the recipe
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  • romagourmet 10 years ago
    very intresting recipe and elegant savour, thanks for sharing!
    Was this review helpful? Yes Flag

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