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Swedish

Gravlax with Dill Potatoes

Gravlax with Dill Potatoes is a quintessential Swedish delicacy that beautifully combines the delicate, silky texture of cured salmon with the fragrant freshness of dill. This dish is perfect for special occasions or a sophisticated appetizer, offering a harmonious balance of flavors that celebrate Swedish culinary traditions.

Originating from the Nordic region, gravlax gets its name from the Swedish word 'grava,' meaning 'to bury,' referring to the traditional curing process buried in the sand or salt. Over time, this method evolved into a refined delicacy enjoyed throughout Scandinavia, often served with creamy dill sauce and boiled potatoes. The pairing of cured salmon with dill-infused potatoes creates an elegant and flavorful plate that is both comforting and impressive.

Prep time: 20 minCook time: 20 minTotal time: 40 minCalories: 350 kcal

Graved Lachs Kartoffeln Senfsosse.JPG by Benreis is licensed under CC BY 3.0

Ingredients

  • 1 lb fresh salmon fillet, skin on
  • 2 tbsp sea salt
  • 2 tbsp sugar
  • 1 tbsp crushed black peppercorns
  • 1 bunch fresh dill, chopped
  • 1 lb new potatoes or baby potatoes
  • 2 tbsp unsalted butter
  • 2 tbsp sour cream
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Extra dill sprigs for garnish

Instructions

  1. Combine sea salt, sugar, and crushed black peppercorns to create the curing mixture.
  2. Lay the salmon fillet on a large piece of plastic wrap, skin-side down. Rub the curing mixture evenly over the flesh side of the salmon.
  3. Sprinkle chopped dill over the salmon and wrap it tightly in plastic wrap. Place the wrapped salmon on a plate and weigh it down with a heavy object. Refrigerate for 24-48 hours, turning once or twice during curing.
  4. Meanwhile, wash the potatoes thoroughly and place them in a pot of salted boiling water. Cook until tender, about 15-20 minutes.
  5. Drain the potatoes, then toss with butter, lemon juice, salt, and pepper while still warm.
  6. Once the curing time is complete, unwrap the salmon and slice it thinly, against the grain.
  7. To make the dill sauce, mix sour cream with chopped dill, a squeeze of lemon juice, salt, and pepper to taste.
  8. Arrange the thin slices of gravlax on serving plates, accompanied by the dill potatoes and a dollop of dill sauce.
  9. Garnish with additional dill sprigs and serve immediately.