Scandinavian-style gravad lax

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Scandinavian-style gravad lax


  • 50 g Ardo Scandinavian-style herb mix
  • 125 g Ardo Foglia spinach
  • 125 g Ardo Wakame
  • 20 cl sesame oil
  • 1 salmon fillet (1.2 kg)
  • 100 ml olive oil
  • 2 kg coarse sea salt
  • 200 g fine salt
  • 200 g granulated sugar
  • 2 ciabatta
  • Radishes, edible flowers


Gluten Sesame


  1. Mix together the coarse salt, fine salt and sugar.
  2. Wrap the salmon fillet in this mixture and store in the refrigerator (24–48 h)
  3. Rinse off the salt and dry the salmon fillet.
  4. Cut in two and sprinkle with the Scandinavian-style herb mix, drizzle with olive oil and vacuum pack.
  5. Marinate for at least one day.
  6. Cook the foglia spinach together with the wakame in salted water. Drain and mix with the sesame oil
  7. and some cooking liquid.
  8. Add gelling agent and leave to cool. (gellan gum 10 g/l)
  9. Blend into a homogeneous sprayable ointment. paste.
  10. Make ciabatta crostinis.
  11. Cut thin slices of salmon and top with toast, decorate with the garnishes.

Ardo products used in this recipe