Pan & Wok
Gravlax
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Pickled salmon with dill.
Timing
- Active approx. 20 minutes
- Cooking/Baking: no heating
- Rest/Cooling: 36-48 hours chilled pickling
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 310 kcal
- Protein
- ≈ 33.3 g
- Carbohydrates
- ≈ 2.6 g
- Fat
- ≈ 18.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 300–350 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg salmon for raw consumption · ≈ 1000 g · Assumed quantity / reference product
Lachs roh (T410100) - 70g sugar · ≈ 14 g · Sugar retained after removing the cure
Zucker weiß (Raffinadezucker/Weißzucker) (S111000)
Starting amount × assumed fraction (calculation scenario): 70 g × 20% = 14 g
Varied quantity range: 0–70 g - 1 bunch of dill · ≈ 15 g · Assumed item weight × count; total amount
Dill, raw (MT:06.120) - 1 teaspoon pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100)
Not included in the base calculation
- 70g salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg salmon for raw consumption
- 70g salt
- 70g sugar
- 1 bunch of dill
- 1 teaspoon pepper
Instructions
- When purchasing, specifically ask for salmon that is suitable for raw consumption and has been professionally treated against parasites; Observe relevant supplier information. Ordinary fresh salmon is not automatically suitable.
- Use a clean, non-reactive form. Check fish for bones; Mix salt, sugar and pepper, chop dill.
- Cover the salmon all over with the mixture and dill. Cover and marinate at a maximum of 4°C for 36-48 hours, turning once.
- Thoroughly wipe off the stain and slice thinly with a clean knife. Refrigerate thoroughly and consume promptly; Pickling is not a safe substitute for heating or parasite pretreatment.
Tips
- A sharp long knife allows thin slices without crushing the fish.
- Nicolaus says: "The bowl is still there. Its contents are currently being checked."
- Food safety: Raw fish is not suitable for pregnant women, small children, the elderly or people with weakened immune systems. Pickling does not reliably eliminate pathogens; Proof of supplier and continuous cooling required.
