GRAVALAX ( Sugar and Salt cured salmon)

Andy Rubini


This is a traditional Norwegian dish enjoyed very much by our family and friends!


★★★★★ 1 vote

15 Min


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3 lb
salmon, skinless filet
3 Tbsp
3 Tbsp
1 tsp
ground black pepper
1 Tbsp
cognac or brandy
1 bunch
fresh dill

How to Make GRAVALAX ( Sugar and Salt cured salmon)


  • 1Place cleaned and skinned salmon filet in a large ziploc bag.
  • 2Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
  • 3Place in refrigerator for at least 3 days, turning over and moving around everyday.
  • 4To serve, remove from bag and slice very thin. Serve with fresh bread or crackers, sweet dill mustard and sour cream.

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About GRAVALAX ( Sugar and Salt cured salmon)

Course/Dish: Seafood Appetizers

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