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A decadent, nutritious and easy way to ferment your salmon - Gravadlax is a winner at every meal.

I prefer to use the whole side of a salmon (skin on) as I have a family that will consume this in a heartbeat -but you can use any size piece.

Mix together:

1 Cup Sugar

1 Cup Salt

1 Tbs vodka

1tbs minced/ chopped dill

Rub this mixture over the salmon (both sides) and put into a container - same size as your piece of salmon.

Leave in the fridge and drain off any liquid every day for 5 days.

After 5 days the flesh will become more firm. 

Slice thinly.  Will last for 2 weeks in the fridge - though it never lasts more than a few days  in mine!

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