Tested till perfect Gravlax


Gravlax, a Scandinavian specialty of cured salmon, makes a terrific centrepiece for a winter brunch. Remember that it takes five days to cure. Serve with whole grain crackers or pumpernickel rounds, mustard and a Gibson.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50 pieces


  • 1 tbsp 1tbsppeppercorns
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cuppickling salt or kosher salt
  • 2 lb 2lbcentre cut salmon filletcentre cut salmon fillets, skin on
  • 1/3 cup 1/3cupchopped fresh dill
  • 2 tbsp 2tbspaquavit, vodka or gin (optional)
  • 1 bunch 1bunchsmall dill sprigs
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Coarsely crush peppercorns with bottom of heavy pan. Mix with sugar and salt ; spread over both sides of salmon. Spread one-third of the chopped dill in centre of large piece of plastic wrap; top with fish, skin side down. Drizzle with aquavit (if using); spread remaining chopped dill over top. Wrap tightly in plastic wrap.

Place on small rimmed baking sheet. Place small cutting board on fish; weigh down with 2 full 28-oz (796 mL) cans. Refrigerate for 5 days, turning fish daily.

Unwrap fish. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 5 days.) Slice thinly on 45-degree angle. Garnish with dill sprigs.

Additional information : Tip: Though alcohol adds lots of flavour during the curing process, gravlax can be made without it.

Nutritional Information Per piece: about

cal 35 pro 3g total fat 2g sat. fat 0
carb 1g fibre 0g chol 10mg sodium 369mg

% RDI:

iron 1 vit C 2 folate 2
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