DISH RESEARCH · Snack
Gravlaks
Also known as: Gravlax
Matprat’s gravlaks rubs salmon with sugar and salt, adds dill, ground white pepper and selected aquavit, presses and chills the fish, then drains, dries and slices it with suggested prepared accompaniments.
About Gravlaks
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat’s gravlaks uses a dry marinade of salt, sugar and dill around salmon fillet. This selected preparation adds ground white pepper and aquavit, then cuts the cured fish into thin slices.
The fillet is divided in two and placed skin-side down in a dish. Sugar and salt are mixed and rubbed into the fish before white pepper, chopped fresh dill and the selected aquavit are added.
One fish portion is laid over the other. Plastic film covers the fish and a light weight presses it while it stands chilled for several days.
After curing, the liquid is poured away and kitchen paper lightly dries the fish. Thin slices are cut diagonally towards the former head end of the fillet.
Matprat suggests prepared mustard sauce with the gravlaks and offers stewed potatoes or boiled new potatoes alongside. These serving accompaniments surround the sliced fish while the dill, salt, sugar and white pepper remain central to its own preparation.
Ingredients in Gravlaks
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
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.