Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Sweden’s cured salmon makes ideal party fare

Fine Cooking Issue 06
Photos: Robert Marsala
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Translated literally, gravlax means “salmon from the grave.” The “grave” refers to the curing method in which the fish is “buried”—marinated, actually—in a spice mix for 48 hours. This article shows you how to prepare the salmon, how to cure it, what assembling the gravlax involves, and serving it. A side article discusses selecting top-quality salmon.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks