How to use the material Gravlax or dill-cured salmon is always featured on the Swedish smorgasbord , but to experience its fine flavour to the full, enjoy a few thin slices of gravlax unaccompanied by other dishes. It is perfect as a starter as well. This short film shows you how it’s made.
Video in English Download full length video (MP4 27 MB) Video with voice over, no subtitles, 1x1 format Recipe: gravlax 750 g salmon fillet
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"children": "750 g salmon fillet<br>4 tablespoons of sea salt<br>4 tablespoons of sugar<br>100 g dill<br>2 teaspoons of ground white pepper<br>800 g potatoes<br>A bundle each of radish, green asparagus and spring onion<br>200 g crème fraiche<br>3 tablespoons of mayonnaise<br>2,5 tablespoons of Dijon mustard<br>40 g parsley<br>1,5 tablespoons of vinegar<br>200 ml vegetable oil<br>1 lemon"
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