DISH RESEARCH · Snack
Gravad Lax
Also known as: Gravlax
Sparring’s gravad lax cures paired salmon pieces with sugar, salt, black pepper and dill in a tied plastic bag for two days, then slices the fish thinly for serving.
About Gravad Lax
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sparring’s gravad lax for Arla cures a skin-on salmon fillet with sugar, salt, black pepper and dill. Visit Sweden identifies gravad lax as cured salmon popular on the Swedish smörgåsbord.
All bones are trimmed away while the skin is left on, and the fillet is divided into two equal pieces. Salt, sugar and crushed black pepper are mixed in a bowl and rubbed over the flesh sides.
Coarsely chopped dill covers one flesh side. The other piece is laid flesh-side down over it, with the thick end against the thin end, and the pair is enclosed in a tied plastic bag.
The salmon cures in the refrigerator for two days. It is turned or lifted four or five times so that the liquid is distributed evenly.
Dill and spices are scraped away and the cured salmon is cut into thin slices with a fillet knife. Prepared hovmästarsås, cooked potatoes and bread are suggested accompaniments.
Ingredients in Gravad Lax
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Swedish
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.