Scandinavia

Gravlax

Name: Gravlax
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Yield: 8 servings
Cuisine: Nordic
Ingredients: 1 fillet skin on salmon; 3 tbsp salt; 3 tbsp sugar; 1 tsp crushed black pepper; a big bunch dill leaves; 2 tbsp prepared mustard; 1 tbsp honey; 2 tsp vinegar; 2 tbsp cooking oil (vegetable oil); Rye bread, to serve

Salmon cured with salt, sugar and dill, sliced thin with mustard sauce. Nordic brunch elegance.

30 minTime

19 gProtein each

mildSpice

24hPlan ahead. Soak for 24 hours first; the 30 minutes come after.

Buried salmon2 chapters · 1 min read

Make it your way

Grandma's wayNordic cured salmon with dill and mustard sauce.

The original

317kcalsame

19 gproteinsame

2 gfibresame

30minutessame

Gravlax.

Per serving, worked out from the ingredient table.

Ingredients

Salmon1 fillet, skin on

Salt3 tbsp

Sugar3 tbsp

Black pepper1 tsp, crushed

Dill leavesa big bunch

Prepared mustard2 tbsp

Honey1 tbsp

Vinegar2 tsp

Cooking oil (vegetable oil)2 tbsp

Rye breadto serve

Method

4 steps

1Mix salt, sugar and pepper. Rub over the salmon and cover with chopped dill.
2Wrap tightly, weigh down and chill 24 to 48 hours, turning every 12 hours.
3Scrape off the cure and slice very thinly on the diagonal.
4Whisk mustard, honey, vinegar, oil and dill into sauce. Serve with rye bread.

Serve it like this

Fan thin slices on a board with rye bread, mustard sauce, lemon and dill.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Scandinavia

Gravlax

Salmon cured with salt, sugar and dill, sliced thin with mustard sauce. Nordic brunch elegance.

30 minTime

19 gProtein each

mildSpice

24hPlan ahead. Soak for 24 hours first; the 30 minutes come after.

Buried salmon2 chapters · 1 min read

Make it your way

Grandma's wayNordic cured salmon with dill and mustard sauce.

The original

317kcalsame

19 gproteinsame

2 gfibresame

30minutessame

Gravlax.

Per serving, worked out from the ingredient table.

Ingredients

Salmon1 fillet, skin on

Salt3 tbsp

Sugar3 tbsp

Black pepper1 tsp, crushed

Dill leavesa big bunch

Prepared mustard2 tbsp

Honey1 tbsp

Vinegar2 tsp

Cooking oil (vegetable oil)2 tbsp

Rye breadto serve

Method

4 steps

1Mix salt, sugar and pepper. Rub over the salmon and cover with chopped dill.
2Wrap tightly, weigh down and chill 24 to 48 hours, turning every 12 hours.
3Scrape off the cure and slice very thinly on the diagonal.
4Whisk mustard, honey, vinegar, oil and dill into sauce. Serve with rye bread.

Serve it like this

Fan thin slices on a board with rye bread, mustard sauce, lemon and dill.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gravlax

Make it your way

Ingredients

Method

Gravlax

Make it your way

Ingredients

Method

Make it a meal