• img
  • Gravlaks
    1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)
    Loading...Loading...
    When you make your own gravlaks, you should use only the best quality fresh fish. To be sure that it is safe, you can freeze it for 1 day before eating.
    By Andreas Viestad

    Gravlaks

    Print Friendly
    Share
    Print Friendly
    Servings: 4

    PREPARATION:

    • 1

      Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish. Add pepper, fresh dill, and caraway seeds. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a weight on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.

    • 2

      To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices. Serve with mustard sauce.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E03 Merry Christmas. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

    • 1

      Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish. Add pepper, fresh dill, and caraway seeds. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a weight on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.

    • 2

      To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices. Serve with mustard sauce.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes