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graved lachs with honey mustard dill sausce, recipe

Graved Lachs

The basic recipe is how we made it at the Hotel International in Basel. I have come to vacuum seal the fillets - if for noting else to have it neat and tidy in the fridge. This is another crowd-pleaser for many occasions and especially pot lucks and cocktail parties. It goes very well with the Dill Mustard Sauce and is best served with baguette.
Prep Time 15 mins
Cook Time 2 d
Course Appetizer
Cuisine Nordic
Servings 1
Calories 646 kcal


  • 2 fillets sides of Salmon ideally Chinook or King Salmon
  • 35 gr Coarse Salt
  • 5 gr Sugar
  • 5 gr White Pepper or use all black pepper and increase the volume accordingly
  • 25 pieces Black Pepper
  • 25 pieces All Spice
  • 1 bunch Dill washed, patted dry, mostly the tips


  • Make sure the pin bones from the Salmon have all been removed
  • In a mortar grind and blend all spices (not the salt)
  • Sprinkle the spices evenly over the salmon
  • Cover the salmon with the salt "as if it had freshly snowed"
  • Now cover the salmon with the dill tips
  • If you have a vacuum sealer I recommend to vacuum seal the sides
  • otherwise just wrap them in Saran-wrap
  • Place in the fridge for 24 (min) to 48 hours (I had them once for nearly 72 hours and it was fine but I recommend to take them out after 48 hours, clean off the spices and re-seal if needed a bit later) to cure
  • After the curing is done, clean off the dill, salt, sugar, and spices, and cut off a small piece to taste.
  • If it is overly salty you can gently rinse the fish for a bit and that should take the edge off
  • Slice the sides against the grain with a long, skinny, and sharp knife into thin slices and arrange on individual plates or serving platters to your liking


  • Best served with Dill Mustard Sauce
  • This recipe is adapted from the one we used in the Hotel International Basel
Keyword cured