Gravlax — from the Old Norse gravr (grave) and lax (salmon) — is a cold-cure preparation in which a whole side of salmon (Salmo salar), skin-on and pin-boned, is buried in a dry cure of salt, sugar, and dill to produce a silky, translucent, raw-cured fillet. Though Scandinavian in origin, gravlax has been fully adopted into the French garde manger repertoire, particularly in brasserie and bistro service. The cure ratio per kilogram of salmon: 50 g coarse sea salt, 50 g white granulated sugar, 10 g coarsely cracked white pepper (Piper nigrum), and a generous layer of fresh dill fronds (Anethum graveolens) — approximately 30 g. The salt and sugar work in concert through osmotic pressure: sodium chloride draws moisture from the fish tissue, reducing water activity (a_w) from ~0.99 to ~0.96, while sucrose tempers the salt's harshness and contributes to the characteristic translucent, firm-yet-yielding texture. The cure is pressed under 2-3 kg of weight for 48-72 hours at 2-4°C, with the fillet turned every 12 hours to ensure even penetration. The liquid exudate (fond de saumurage) is drained at each turning. After curing, the excess cure is scraped away — do not rinse, which reintroduces surface moisture — and the fillet is patted dry. Proper gravlax should have lost 15-18% of its initial weight. It is sliced at a 20-degree angle, as thinly as possible, using a long, flexible slicing knife. Served classically with sauce moutarde-aneth (a mustard-dill emulsion of Dijon, sugar, white wine vinegar, oil, and chopped dill) on blinis or dark rye bread. The cured salmon holds for 5-7 days at 2-4°C, tightly wrapped.
{"Use equal parts salt and sugar (50 g each per kg) for balanced cure and optimal texture","Press under 2-3 kg of weight and turn every 12 hours for even cure penetration","Cure for 48-72 hours at 2-4°C — shorter yields under-cured fish, longer produces overly firm, salty results","Scrape, do not rinse, the cure to avoid reintroducing surface moisture","Slice at a 20-degree angle with a flexible knife for paper-thin portions"}
{"Add 15 ml of aquavit or vodka per kilogram to the cure — the alcohol accelerates flavor penetration and adds caraway notes","For a French variation, substitute tarragon (Artemisia dracunculus) for half the dill and add crushed pink peppercorns","Use a salmon side from a 4-5 kg fish for the ideal thickness — thin fillets over-cure rapidly","Freeze the cured gravlax for 30 minutes before slicing to achieve the thinnest possible cuts"}
{"Using table salt instead of coarse sea salt, which dissolves too rapidly and over-cures the surface","Insufficient weight during curing, resulting in uneven cure penetration and soft patches","Rinsing the fillet after curing, which rehydrates the surface and dilutes the cure's effect","Curing for less than 48 hours, leaving the center raw and uncured with potential safety concerns","Slicing too thick, which masks the translucent, silky texture that defines proper gravlax"}
Larousse Gastronomique; Escoffier, Le Guide Culinaire; Davidson, North Atlantic Seafood