What is it Gravlax ?

Gravlax is a dish of Scandinavian cuisine. This snack is popular in Sweden. Gravlax is also made in the rest of the Scandinavian countries. In ancient times, it was buried for storing fish and was called “Buried” salmon. Now they do not bury them, of course, but they are kept for two days in a marinade in the refrigerator. Gravlax melts in the mouth, moderately salty and very tender to the taste. For the marinade, we use coarse sea salt, sugar, vodka and for a beautiful color beetroot. Feature: the fish does not need to remove the skin. The recipe is simple and everyone can make it. Let’s start making this delicacy.

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Recipe type: Snacks
Recipe type: Swedish
Yield: 10-12
Prep time:
Cook time:



Salmon (fillet) – 500 grams
Sea salt — 5 tablespoons
Sugar (cane) — 3 tablespoons
Beetroot — 1 piece
Vodka — 50 ml
Zest of one lemon
Dill — 1 bunch


1. Peel the beets and cut them into large pieces.
2. In a blender, add the pieces of beetroot, salt, sugar, vodka, dill.
3. Beat until smooth.
4. Add the lemon zest and beat for another 2 minutes.
5. Rub the salmon pieces with the mixture and put them in a deep plate or saucepan. Cover with plastic wrap and refrigerate for two days.
Serving: Place thinly sliced salmon on toasted pieces of baguette or bread and garnish with finely chopped green onions.
Bon Appetit!

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