Gravad Lax Appetizers
Gravad lax is a traditional Scandinavian cured salmon appetizer featuring delicate, flavorful fish with fresh dill and a tangy mustard sauce, perfect for sophisticated gatherings.
Ingredients
Instructions
- In a cup, combine salt, sugar, and crushed peppercorns.
- Rub the mixture into all sides of the salmon.
- Sprinkle the salmon with brandy (optional).
- Place one-third of the dill in a shallow glass baking dish.
- Put one piece of salmon skin side down on the dill, then top with another one-third of dill.
- Add another piece of salmon skin side up and top with the remaining dill.
- Cover the salmon with plastic wrap and set a plate larger than the salmon on top.
- Place two heavy cans on the plate to weigh down the salmon.
- Refrigerate for 24 to 36 hours before serving with mustard sauce.
Tips & Substitutions
For best flavor, allow the salmon to cure for the full 36 hours. If you can't find fresh dill, fennel fronds can be a great substitute. Using a high-quality brandy will enhance the dish, but can be omitted if desired. Ensure the salmon is the freshest possible, as this is a raw preparation. For a twist, consider serving alongside Spicy Dilled Beans for a delightful contrast.
Serving Suggestions
Slice the gravad lax thinly and serve on crispbread or rye bread with mustard sauce. It pairs beautifully with Rice And Veggies for a light meal. For an elegant presentation, you can garnish with additional fresh dill and lemon wedges. Consider serving alongside Clara'S Fruit Salad for a refreshing contrast.
Storage & Reheating
Once cured, the gravad lax can be stored in the refrigerator, tightly wrapped in plastic wrap or in an airtight container, for up to a week. If you have leftovers, they can be enjoyed cold or at room temperature. Avoid reheating, as this dish is best served raw to maintain its delicate texture.
Nutrition & Diet Analysis (per serving)
Each serving of Gravad Lax Appetizers contains roughly 32 calories, with 3g protein, 1g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 508mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon as long as it is properly thawed. Ensure the salmon is high quality and safe for raw consumption. Thaw in the refrigerator overnight for best results and to maintain texture.
How can I adjust the flavor of the curing mix?
Feel free to experiment with the curing mix! Adding citrus zest, such as lemon or lime, can brighten the flavors. You could also include a touch of crushed garlic or a pinch of chili flakes for a little heat, if desired.
What type of mustard sauce pairs best with gravad lax?
A classic Swedish mustard sauce, made with Dijon mustard, sugar, and a splash of vinegar, is traditional. However, you can also try a honey mustard or even a creamy dill sauce for a unique twist that complements the flavors of the gravad lax.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).