Gravad Lax

For many American Jews, immigrants from Germany, lox is their topping for the Sunday bagel with lots of cram cheese.  I am, however, going to share with you how Swedes make gravad lax.

In the olden times, even before my time, the salmon and any other fish was buried in the ground for preservation.  Today's Swede bury the lax in the fridge.  This is my way of making gravad lax.

I bought about a pound (1/2 kilo or so) of Salmon, with one skin side, at the local grocery store.  It had been frozen before and that is important because it will kill germs.

I mixed 1 cup of sugar and 1/2 cup of salt.  I mixed in a little Kosher salt with the regular salt.

I had also picked lots of dill from my herb garden and finely cut it up and made a bed for the salmon.  The dill came from my herb garden.




At this point, I completely covered the salmon with the sugar/salt mix.  The skin side too. After that I covered the salmon with dill.

Then I carefully transferred the salmon with all its mixes into a plastic bag, sealed it, put it in a fitting container, and put it into the fridge where it will stay  buried for 2 - 3 days.

Turn the bag at least once a day.  It is also important to put something heavy to hold the Salmon down or it my swim away.

To recapture what is needed for gravlax:  Salmon, sugar, salt, and dill.  It is so simple, isn't it?

In Sweden, it apparently is a delicatessen on the Christmas table.  Make an open faced sandwich or spread a bagel with cream cheese and the gravad lax.

My husband can take or leave it.  How much lax can you eat, he asked?  My son tells me that he does not eat bait.  Let's see how you feel about gravad lax.

Happy Holidays!

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