Gravlax Gravlax

Gravlax 150 Image by: Gravlax 150 Author: Canadian Living

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.

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: January 2008



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.

Nutritional facts Per piece: about

  • Sodium 369 mg
  • Protein 3 g
  • Calories 35.0
  • Total fat 2 g
  • Cholesterol 10 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 2.0
  • Vitamin C 2.0
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