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Recipe: »Horseradish salmon gravlax«

In sisterMAG issue no. 56, Danya and Deanna from Matkonation present exciting Jewish recipes with an Israeli twist. Here you can find the free download for the following recipe: »Horseradish salmon gravlax«.

Download (PDF, 5 MB)

Recipe: »Horseradish salmon gravlax«

Ingredients for 6-8 servings:

  • 500 grams fresh salmon, skin removed
  • 200 grams kosher salt
  • 100 grams sugar
  • ½ teaspoon freshly ground black pepper
  • 10 grams chopped dill
  • 2 tablespoons beet horseradish


  1. Combine salt, sugar, black pepper, dill and horseradish in a bowl.
  2. Cover a small baking pan with plastic wrap and place ⅓ of the mixture on the bottom.
  3. Put the salmon on the salt mixture and cover with the rest of the salt mixture.
  4. Wrap the salmon with plastic wrap, place a heavy weight on the salmon and keep refrigerated for 12-24 hours.
  5. When ready to serve, wash the salmon from the salt mixture under running water and dry completely.
  6. Serve thinly sliced with dill, sour cream and horseradish.