Go Back

Easy Homemade Gravad Lax

Easy Homemade Gravad Lax with Dill Sauce

Course Appetizer, Starter
Cuisine Scandi
Keyword dill, Salmon
Prep Time 20 minutes
Cook Time 0 minutes
Resting Time 1 day
Total Time 1 day 20 minutes
Servings 10
Calories 198 kcal
Author Fiona Maclean


Fish and marinade

  • 2.3 kg raw salmon cut through bone
  • olive oil
  • 1 bunch fresh dill
  • 1/3 bottle Aquavit

For the pickling mixture

  • 1 breakfast cup sea salt
  • 1 1/2 cups granulated sugar
  • 1 small handful white peppercorns crushed
  • 2 cloves crushed

For the lax sauce

  • 1 bunch dill
  • 450 g white sugar
  • 2 whole eggs
  • 225 g Dijon mustard
  • 1 dash white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp Colman's English mustard powder
  • 1.1 litres olive oil



  1. Mix all the ingredients for the curing mixture and put aside

  2. Scale but don't skin the fish, then fillet it and with tweezers extract every small bone

  3. Take the two sides of the salmon and smear with olive oil. Place one half of the fish skin sides down in a container on a bed of fresh dill and cover with a layer of finely chopped dill and a 1cm layer of the pickling mixture. Sprinkle the Aquavit over the salmon. Place the other half of the fish skin side up on top to complete the sandwich. Cover with more dill and place a weighted board on top.

    The curing time will vary with the thickness of the fish but leave it for at least 24 hours and not in a fridge. The whole fish must be turned over at least three times during the process.

To make the sauce

  1. Blend all the ingredients apart from the oil in a food processor. When smooth add the oil until a smooth and creamy consistency is achieved. Bottle the sauce and put in the fridge till you are ready to use.