Gravlax is a Nordic dish often served as an appetizer.

Makes 8 servings


3 tsp brown sugar
3 tsp coarse salt
1 tsp cracked peppercorns
2 tbsp crushed coriander seeds or dill
1 tbsp orange zest
3tsp lemon zest or lime zest
500 g thick slice of salmon fillet, skin off
(Salmon must be very fresh)


-In a small bowl mix the brown sugar, salt and remaining ingredients. Spread half of the mixture in bottom of (8X8X2 inch) glass baking dish. Place salmon on top making sure the underneath is well coated with the mixture. Cover top of the salmon with the other half of the mixture.

-Cover with plastic wrap, pressing directly onto fish. Place a plate or another pan atop plastic. Place a heavy can on top of the plate. Refrigerate 24 to 36 hours depending on the thickness of the salmon.

-When ready to serve, scrape spices off both sides of salmon (some spice mixture will remain). Rinse with cold water and dry with paper towel.

-Use a knife with a sharp blade and thinly slice salmon at an angle. Serve on crackers or thin rye bread.

*Nice with a sparkling wine or dry white wine.

Contributed by Carole Macknish

Scroll to Top
Scroll to Top