Gravad lax

In brief

Preparing gravad lax: from freezing treatment to slicing

1. 1

   Freezing treatment (mandatory)

   Freeze the salmon for a minimum of 24 hours at -20°C. This kills Anisakis larvae. EU Regulation 853/2004 Annex III Section VIII mandates this for all fish served raw. Note the freezing date on the product.

   Ask your fishmonger for a certificate of freezing treatment. Much supermarket salmon has already been frozen at the processor. Fillet without a treatment certificate: freeze it yourself at -20°C.
2. 2

   Thaw and pat dry

   Thaw the salmon slowly in the refrigerator (24h). Pat thoroughly dry with kitchen paper. Remove pin bones with fish tweezers. Leave the skin on: it protects the fish and holds the cure bed in place.

   Never thaw at room temperature: bacterial growth on the surface accelerates rapidly above 4°C. Slow refrigerator thawing gives the best texture.
3. 3

   Prepare the cure bed

   Mix per 500g salmon: 60g coarse sea salt, 30g fine sugar (2:1 ratio), a generous bunch of dill (finely chopped), 1 tsp ground white pepper and optionally 1 tsp finely ground juniper berries. Mix well.

   Coarse sea salt dissolves more slowly than fine salt and provides a more even osmosis process. Fine salt can denature the surface too quickly and create an overly salty outer layer.
4. 4

   Cure under weight

   Place half the cure bed in a container. Place the salmon on top (flesh side down). Cover completely with the remaining cure bed. Wrap tightly in cling film. Place a weight of 500g-1kg on the fish.

   The weight presses the cure bed into the fish and ensures even distribution. Without weight, the top cures faster than the bottom.
5. 5

   Turn and monitor

   Place in the refrigerator at <4°C. After 12 hours, flip the fish over. Curing time: 24h for fillet of 1-2cm, 48h for thick steaks of 3-4cm, 72h for a half salmon. The cure bed becomes moist: this is normal.

   Test the depth of the cure by tasting a small piece after 24h. Sufficiently salted: the texture feels firm, colour is deeper orange. Too salty: rinse off early and shorten the remaining cure time.
6. 6

   Rinse, dry and slice

   Rinse the cure bed off completely under cold water. Pat thoroughly dry. Slice with a long, thin carving knife into thin slices of 2-3mm, at a diagonal across the fish. Serve immediately or store for a maximum of 7 days at <4°C.

   A long, thin knife (gravad knife or salmon slicer) produces the thinnest and most even slices. Always slice at a diagonal: this gives wider slices and shows the beautiful texture.

Curing time by thickness and effect

Sources: CIA Garde Manger (2012); Nordic Food Lab, Noma Guide to Fermentation (2018)

Food cost: gravad lax as a margin product

• Purchasing cost versus yield: salmon costs EUR 8-15/kg (depending on quality). Gravad lax loses 15-20% weight through moisture loss during curing. Effective purchasing cost: EUR 10-18/kg. A portion of 80g costs EUR 0.80-1.45 in raw materials, while a restaurant price of EUR 12-22 per portion is standard.
• In-house preparation versus ready-made: ready-made gravad lax costs EUR 25-45/kg from a fishmonger. In-house preparation delivers 50-65% lower purchasing costs with 4-6 hours of labour per kg. With regular production (minimum 2 kg per week), in-house preparation is significantly cheaper.
• Waste prevention: gravad lax is an excellent method for processing fresh salmon that needs to be used within 1-2 days. Curing extends the shelf life from 2-3 days (fresh) to 7 days (cured), significantly reducing waste.

Frequently asked questions