Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Gravlax

By , from the Naomi O’Leary collection
Serves 12
Total Time 4 days

Introduction

Gravlax literally means “buried salmon.” It’s a tradition that dates from the Middle Ages, when fishermen would salt their catch and preserve it by burying it in sand above the high-tide mark. It remains a favorite across Scandinavia, and it’s wonderful when eaten with mustard or horseradish sauce as smørrebrød. This recipe comes from Danish deli owner Adam Aamann.

Ingredients

Gravlax

1 whole fillet (2 pounds) of salmon, ideally wild-caught or organically farmed
pt. aquavit (preferably dill-flavored)
6 Tbsp. sea salt
5 Tbsp. granulated sugar
Tbsp. dill seeds
1 Tbsp. coriander seeds
2 pinches of freshly ground black pepper

Garnishes

1 large bundle of fresh dill
~ Sweet and strong mustard
~ Horseradish
~ Herb mayonnaise
~ Apples
~ Salad
~ Danish Rye Bread

Steps

  1. Clean the salmon fillet, removing the bones and fat but leaving the skin on. Dry the fish with a clean cloth.
  2. Put the aquavit, salt, sugar, dill seeds, coriander seeds, and pepper into a food processor and grind the mixture into a paste. Rub the paste all over the fish. Place the fish, skin side up, on a tray, and cover with plastic wrap.
  3. Put the fish in the refrigerator for two to four days, turning the fillet over once each day to ensure it cures evenly.
  4. When ready to serve the gravlax, finely chop some fresh dill and sprinkle it evenly over the fillet. Slice the fillet into thin cuts with a sharp knife. Serve with thin, toasted slices of rye bread and a variety of spreads (horseradish, herb mayonnaise, and mustard) as well as salad and apples.

Related article: The Danish food revolution

This content is from the Naomi O’Leary collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
100% recommend this recipe
1. by anna Koller Eady on Sep 14, 2011 at 5:03 PM PDT

I am Danish born and have lived, since 1946 in Britain and - for the last 20 years - in New Zealand.My favourite way of entertaining has always been to serve smørrebrød (with beer and aquavit), to the delight and praise of my guests. How nice there is now a revival of this typical Danish meal.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice