Raw salmon cured in a salt-sugar-dill mixture.
Part of any « smörgåsbord » (Swedish buffet), « gravad lax » is one of Scandinavia's best contribution to international cuisine. Rather than buying it in gourmet shops, « gravad lax » can be easily made at home but it is essential to use only fresh, high quality fish.
750 g | salmon fillet, fresh | ||
3 1/2 tbsp | sugar | 40 g | |
1/4 cup | salt | 55 g | |
2 1/2 tsp | ground pepper | 8 g | |
5 cups | fresh dill | 150 g | |
1 3/4 tsp | capers, to garnish | 5 g | |
1/2 | onions, to garnish | 100 g | |
1/2 | lemons, to garnish | 60 g | |
1/3 cup | yogurt, plain, 2% | 80 g | |
2 tbsp | horseradish | 30 g | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
3 | pita breads | 140 g |
Choose the fresh salmon fillet towards the tail of the fish. Curing time is about 18-24 hours.
Gravad lax can be kept up to 6 days in the refrigerator and up to 2 months in the freezer.
per 1 serving (200 g)
Amount % Daily Value |
Calories 250 |
Fat 5 g 8 % |
Saturated
1.3 g
7 % |
Cholesterol 50 mg |
Sodium 660 mg 27 % |
Carbohydrate 20 g 7 % |
Fibre 2 g 7 % |
Sugars 5 g |
Net Carbs 18 g |
Protein 31 g |
Vitamin A 15 % |
Vitamin C 32 % |
Calcium 13 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Fruits | 0 |
Vegetables | ½ |
Milk and Alternatives | 0 |
Meat and Alternatives | 3 ½ |
Other Foods | 0 |