Graved lox is a yummy salmon appetizer. With a few simple steps, you can make your own and for a fraction of the price!

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Step 1: Ingredients

There isn't too much to the recipe. You will need:

1 large fillet of salmon (I got 2 smaller pieces, since that was all that the fish market had)
1 Cup Kosher Salt (it MUST be kosher salt!!)
2 Cups Sugar
A bunch of dill
Lemon Juice
Cracked Pepper Corns

What is special about the Kosher salt? I use &quot;normal&quot; salt from the store. <br>Also I use equal amounts of salt and sugar which is more traditional here in Sweden, more salt will result in a firmer almost dry meat. <br>The traditional seasoning here is just dill and white pepper corns, no lemon or whiskey :-)
This looks and sounds real good!&nbsp; Thanks!<br />
This is a great way to "cook" salmon, I have been doing it for years. I usually just use a regular size fillet in a bread loaf pan--it only needs to go 2 nights, no turning required. This goes a long way too because the flavor of lox is so concentrated. Dill, unlike some herbs is still good dried, so don't let a lack of availability of fresh dill stop you. I have never used whiskey or lemon juice. Salt, sugar, dill and pepper is all you really need if you just want to knock some out. I put it in burritos, on pizza and it makes great sushi!
Using cheesecloth for a wrap intensifies flavor as well as helps to form a pellicle which makes for easier slicing. Nice 'ible!
thx for the suggestion! i'll have to try that next time.
Looks great, and think how much people charge for this?<br/><br/><sub>gravad lax (Swedish), gravad laks (Danish), gravlaks (Norwegian, Danish), graavilohi (Finnish), graflax (Icelandic)</sub><br/><br/>L<br/>
You can also use gin or vodka...I actually have gravlox curing in my fridge at work and I used gin and lemon zest for a more zesty, herbaceous flavour...

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