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  • Gravad mackerel
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    Gravadlaks or gravlaks is one the most famous Scandinavian dishes. The method behind it, a sort of quick cure with salt and sugar, lends itself to other fatty fishes as well, and mackerel is abundant in Norway during the summer months.
    By Andreas Viestad

    Gravad mackerel

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    Servings: 12
    Difficulty: 2/5

    PREPARATION:

     
    • 1

      In a small bowl, combine sugar, salt, caraway seeds and dill, and mix well. Sprinkle the bottom of a large dish with a handful of cure. Place a layer of fish skin side up, then sprinkle with more cure.

    • 2

      Continue with the rest of the fish. Cover, place in refrigerator and let sit for 1 to 2 days. To serve, scrape of the dill, and slice the fish thinly. Sprinkle with fresh dill and serve with bread and mustard.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E05 Mackerel – The Shiny Bounty of Summer and tagged , . Bookmark the permalink.
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  • Servings: 12
    Difficulty: 2/5

    PREPARATION:

     
    • 1

      In a small bowl, combine sugar, salt, caraway seeds and dill, and mix well. Sprinkle the bottom of a large dish with a handful of cure. Place a layer of fish skin side up, then sprinkle with more cure.

    • 2

      Continue with the rest of the fish. Cover, place in refrigerator and let sit for 1 to 2 days. To serve, scrape of the dill, and slice the fish thinly. Sprinkle with fresh dill and serve with bread and mustard.

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