Gravadlax is one of Sweden’s most famous dishes. Homemade gravadlax is so good it's worth making the effort to cure your own as it tastes a lot better than anything you'll buy in the supermarket.

 

Gravadlax literally means “grave salmon” which refers to the medieval practice of curing raw fish by salting it and then burying it in sand or with weights on top to force the salt into the fish.

 

It's very easy to make - you just need a little patience whilst the curing process works its magic.

Link to video (courtesy of bbcgoodfood.com)

 

Helpful tips:

  • Blitz the sugar, salt and flavourings in a food processor to make the cure
  • Lay one salmon fillet skin-side down - pack the cure on top
  • Lay the other fillet flesh-side down on top so that the cure is sandwiched in the middle
  • Wrap the fish tightly in cling film, put weights on top (cans of pulses work really well) and refrigerate
  • Leave for 2-4 days, turning the fish every 12 hours 

How to make gravadlax

Cooking style
Preparation: Moderate

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