Gravadlax (or Gravlax, meaning “buried salmon”) is a traditional Nordic delicacy made by curing raw salmon with salt, sugar, and dill. It dates back centuries, when fishermen would bury fish in the sand to preserve it. Today, it’s a popular appetizer in Sweden, typically served with mustard-dill sauce (hovmästarsås) and crispbread or boiled potatoes.

Here are a few classic/traditional Swedish gravadlax recipes, including one very old-school version:

1. Traditional Swedish Gravadlax Recipe

Ingredients:

  • 2 fresh salmon fillets (~500–600g each), skin-on, pin bones removed
  • 2 tbsp salt
  • 2 tbsp sugar
  • 1 tsp crushed white peppercorns (or black)
  • 1 large bunch of fresh dill (with stems)

Instructions:

  1. Mix salt, sugar, and crushed pepper.
  2. Lay one fillet skin-side down in a shallow dish.
  3. Rub half the cure mix over the flesh, cover with chopped dill.
  4. Place the second fillet on top, skin-side up. Rub in the rest of the cure and dill.
  5. Cover with plastic wrap and weigh it down (e.g. with a plate and a couple cans).
  6. Refrigerate for 48 hours, turning every 12 hours.
  7. When ready, scrape off excess cure and dill. Slice thinly on a diagonal.

Serve with:

  • Toast or knäckebröd (crispbread)
  • Boiled new potatoes
  • Sweet mustard-dill sauce (see recipe below)

🧡 2. Hovmästarsås (Swedish Mustard-Dill Sauce)

Ingredients:

  • 2 tbsp Swedish or Dijon mustard
  • 1 tbsp sugar
  • 1 tbsp white wine vinegar
  • 4–5 tbsp neutral oil (like rapeseed or sunflower)
  • 2 tbsp finely chopped fresh dill
  • Salt and pepper to taste

Instructions:

  1. Whisk mustard, sugar, and vinegar together.
  2. Slowly drizzle in oil while whisking until thickened.
  3. Stir in dill, salt, and pepper. Chill before serving.

📜 3. Super Old-School Version (18th-century style)

Inspired by the traditional preservation method used in the 1700s:

Ingredients:

  • Fresh whole salmon or large fillet
  • Salt (much heavier ratio, up to 4:1 over sugar)
  • A little sugar or honey
  • Dill (or birch leaves in some very old methods)
  • Juniper berries, crushed (optional)
  • Spirits (like aquavit or brandy) – optional splash

Instructions:

  1. Rub fish with a heavy coat of salt and a touch of sugar.
  2. Add crushed juniper and dill or leaves.
  3. Wrap tightly in cloth or birch bark (historically), today plastic wrap will do.
  4. Weight it and leave it cool (cellar or fridge) for 2–5 days.
  5. Remove salt and thinly slice to serve.

This version is much saltier and was meant to preserve the fish without refrigeration. You can rinse or soak slices before serving.

💡 Tips:

  • Use fresh sushi-grade salmon if you’re concerned about eating raw fish.
  • A splash of aquavit or gin in the cure gives it a Nordic twist.
  • The thinner you slice, the more elegant the presentation.