Sugar and salt-cured Norwegian salmon

Sugar and salt-cured Norwegian salmon

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  • 12
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 24 hours (including marinating time)

This beautiful, rolled gravadlax-style cured salmon makes a great starter for special occasions. Serve with rye bread, crème fraîche and horseradish.


  • 700 g Norwegian salmon side
  • 50 g Maldon sea salt
  • 50 g brown sugar
  • 1 T dry-roasted fennel seeds, crushed
  • 30 g fresh dill, chopped
  • 2 T vodka
  • Freshly ground black pepper, to season

Cooking Instructions

1. Remove the skin from the salmon and carefully slice through horizontally.

2. Place the two pieces side by side. Combine the salt, sugar and crushed fennel seeds.

3. Sprinkle half the mixture and half of the dill over the fish. Drizzle with vodka.

4. Roll up and tie with string. Roll in the remaining salt mixture and dill.

5. Wrap tightly in clingfilm and allow to rest in the refrigerator overnight.

6. Serve thinly sliced with a combination of crème fraîche and horseradish, and fresh rye bread.

Per serving: 378kJ, 11.6g protein, 2g fat, 4.2g carbs

Find more fish recipes here.

TASTE Recipe by: TASTE
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