I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each.
This was good but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions?
Simple and easy! Very flavourful. Can be made with any fish.
Great recipe you can mix it up a lot using trout fillets instead of salmon juniper infused gin (or sloe gin) or tequila instead of vodka white sugar instead of brown. It is always a hit at parties.
Outstanding Recipe. I have made it several times. Absolutely delicious.
excellent!!! melt in your mouth....jist cure at least 48-56 hours depending how thick the fillet is.
Delicious and easy to make. The flavor was delightful.
My brother made this at Christmas. It was excellant and addicting.
This was very good. Firstly, if you changed the spelling of the name of this recipe to "grav lax" or "gravad lax" more people could find it and make it! I made it first time exactly as per recipe. Second time with less salt, and it was much better. I used 2/3 cup of sugar to 1/3 cup of salt - for 4 pound of salmon. The pepper, vodka and dill were perfect. Also you can leave it in the fridge to cure for up to 5 days. Delicious, thanks for posting.
