Laks, Nordic-style cured salmon, is a refined no-cook recipe that highlights the natural quality of the fish through a slow curing process with salt, sugar, spices, and dill. A dish rooted in Northern European tradition, minimal yet sophisticated, perfect for special occasions or as an elegant starter. Its silky texture and sweet–tangy balance make it a timeless classic. Let’s see how to make it.
No-cook
Traditional
Nordic
Laks – Nordic Cured Salmon
Laks is a cold-cured salmon prepared with salt, sugar, pepper and dill, served with a sweet mustard sauce. A refined classic of Nordic cuisine.
Ingredients
- Fresh salmon 1 kg (200 g per person)
- Salt 2 tbsp
- Sugar 2 tbsp
- Black pepper to taste
- Dill or wild fennel to taste
- Brown sugar 100 g
- French mustard 100 g
- Oil 2 tbsp
- Vinegar to taste
- Salt to taste
Tools
- Sharp knife
- Airtight container
- Plastic wrap
- Bowl
- Spoon
Instructions
- Clean and debone the salmon thoroughly.
- Mix salt, sugar, pepper and dill and rub the salmon well.
- Close the salmon, place it in an airtight container and refrigerate for 48 hours.
- Drain the released liquid occasionally.
- Once cured, slice the salmon very thinly.
- Prepare the sauce by mixing mustard, brown sugar, salt, vinegar, dill and oil.
- Serve with the sauce and accompany with steamed new potatoes or spinach and scrambled eggs.
Nutritional values (per serving)
Calories
320 kcal
320 kcal
Fat
22 g
22 g
Carbohydrates
9 g
9 g
Protein
22 g
22 g
Sugar
8 g
8 g
Fiber
0 g
0 g
Sodium
820 mg
820 mg
This post is also available in: Italiano (Italian)
