Finnish ‘Gravlax’

If you like salmon, you may get ‘hooked’ on this cured version!


  • Gravlax (Cured Salmon)
  • About one kilo of fresh salmon in two matching fillets

  • 4 tbsp coarse salt

  • 4 tbsp of sugar

  • 1 large bundle of fresh dill, chopped coarsely

  • Sauce:
  • 4 tsp Dijon mustard

  • 4 tsp sugar

  • 1/2 tsp olive oil

  • 2 tsp dried dill weed


  • Rinse the two fillets and dab dry.
  • Mix and spread the salt/sugar evenly on the fillets, then spread the dill on them and cut in two.
  • Wrap tightly in tinfoil (and secure with rubber bands). Place them in the refrigerator for two days, turning them morning and night.
  • Then drain off the liquid, remove dill and sugar/salt and rinse carefully in cold water. The salmon is now ready for slicing.
  • Make a sauce by mixing the ingredients together.
  • Butter a slice of rye bread per person (crust removed). Then cover with Iceberg lettuce leaves and place about 5 thin slices of ‘Gravlax’ per piece of bread.
  • Spread fine bits of dill on top and pour on a little mustard sauce … and add about a dozen capers. Place a slice of lemon on each plate.

‘Gravlax’ freezes very well – and is even easier to slice when frozen. Bon Appetit ! – You are in for a ‘real treat’ !

This recipe was donated by Montreal-Lakeshore Rotarian, Knud Petersen