Swedish Recipes
Swedish Recipes

Traditional Swedish Recipes

Swedish food tends to be influenced by the seasons with the spicing, and cooking, often reflecting the storage needs of the peasant communitieis of old, as in the case of pickled  herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature. 

The following recipes are a taste of what you might enjoy when you visit Sweden - or why not try them at home!

Gravad Lax (Gravlax) - Dill cured Salmon

Gravad Lax

Ingredients for 6 servings

720g fresh salmon fillet with skin on
85g sugar
120g salt
8tbs chopped dill
1tsp crushed white pepper

2tbs mild Swedish Mustard (Swedish Slotts or French Mustard will do)
1tsp Dijon Mustard
2tbs sugar
1 1/2 tbs red wine vinegar
salt, white pepper
200ml oil (not olive oil)
chopped dill


Spread some dill on the bottom of a large dish and add the necessary sugar, salt and pepper. Place the salmon on top, skin side up, and cover with foil. Put in a cool place or refrigerate. Turn the salmon every 6–8 hours. Keep doing this for 36 to 48 hours.

Mix the mustard, sugar and vinegar and season with salt and pepper.  Stir vigorously, while pouring the oil in a stead, think stream.  When the sauce is like mayonnaise, stir in the chopped dill.

To Serve

Pat the salmon dry and slice diagonally into long, thin slices. Place the slices on a serving dish.

Pour the sauce over the salmon and scatter with more dill.

Serve with boiled baby potatoes

Swedish Gravad lax


« more news
© Copyright 2017 Miss Maud :: Hotel - Restaurant - Catering - Pastry House - Coffee - Wholesale - Perth :: All rights reserved. Legal Information. | Website supported by Hyperactive Digital