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    You are in: Home / Recipes / Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks) Recipe
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    Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks)

    Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks). Photo by Sandi (From CA)

    1/2 Photos of Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks)

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    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 10 mins

    10 mins

    48 hrs

    Sandi (From CA)'s Note:

    Just had to cover all bases in the title there. ;) Swedish: Gravlax, Norwegian: Gravlaks. Grav means pit/hole/grave + lax/laks means salmon in the respective languages above. Frankly, I don’t eat salmon, but my husband loves this dish. Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon. The yield here varies wildly depending on how much each person eats and how it’s served (I’ve specified appetizers), so please keep that in mind. “Cook” time is marination.

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    Ingredients:

    Yield:

    appetiz ...

    Units: US | Metric

    Directions:

    1. 1
      Rinse the filet under lukewarm water and pat dry. Remove any remaining bones with tweezers, pliers or a small child, then cut salmon in half crosswise.
    2. 2
      Place the filet pieces on a large piece of aluminum foil.
    3. 3
      Sprinkle the sugar, salt and pepper over 1/2 of the filet, then completely cover that with a thick layer of dill, making sure you only use the thin leaves of the dill and not the stems. Sprinkle the wine on last. Place the other half of salmon on top like a sandwich, skin side out.
    4. 4
      Wrap up the foil into a firmly closed packet, place on plate and put another plate on top. Weigh down with something heavy (I used a gallon of milk) on the top plate and put in the fridge for 48 hours, turning the salmon every 12 hours to ensure even marinating.
    5. 5
      When the salmon is ready, remove all the dill and set aside, then slice the salmon at a severe angle in the thinnest slices you can manage with an insanely sharp knife, parallel to the skin. The thinner the slice, the better it tastes!
    6. 6
      Serve with fresh dill and pepper on buttered fresh toast.
    7. 7
      Ok, just kidding about the small child.

    Ratings & Reviews:

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    Nutritional Facts for Gravad Laks (Aka Gravad Lax, Gravlax, Grav Lax, Gravlaks)

    Serving Size: 1 (493 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 69.8
     
    Calories from Fat 17
    25%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 29.5 mg
    9%
    Sodium 910.2 mg
    37%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.5 g
    2%
    Protein 11.3 g
    22%

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