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)


  1. Place cleaned and skinned salmon filet in a large ziploc bag.
  2. Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
  3. Place in refrigerator for at least 3 days, turning over and moving around everyday.
  4. To 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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