This gravlax recipe from Denmark is sometimes called Gravad Laks. “Gravad” meaning in the ground. This is a cured salmon not a smoked salmon, the result is fantastic almost candy like! It is also a component to the shooting star smorresbrod we made as an appetizer for our Danish meal. This can easily be enjoyed on its own or served on small toasts with mustard and capers or dill, pretty much anything you would use smoked salmon for you can use gravlax for. This does take a few days to cure so make sure to plan ahead.
Denmark Gravlax (Cured Salmon)
- 1 1/2 lbs of salmon filet skin on
- 3 Tablespoons salt
- 3 Tablespoons sugar
- 3 teaspoons ground black pepper
- handful of fresh dill
Put the salmon skin side down on a large piece of plastic wrap.
Mix together the dry ingredients and spread on top of salmon.
Add the dill on top of dry ingredients and wrap up in plastic wrap.
Place the wrapped salmon in a glass container to catch any juices that will escape.
Refrigerate for 3 days
remove from wrap, rinse off and slice thinly,