GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE EASY HOMEMADE GRAVLAX / GRAVLOX - 2021 Version 

Hope everyone liked this, How to make Gravlax / Gravlox at home! Thank you for watching, appreciate it! 🤗

Thank you! I really enjoyed the old recipe reading!

Great video Viktor! I tried to make gravlax from watching your older gravlax video and it turned out great. It was a bit saltier than I thought, but I'll use more sugar next time. Thanks for making such great videos and keep it up! I hope you get the recognition you deserve :)

I know what I'm going to do next weekend... I've been very disappointed with store bought gravlax (in Australia) because it looks and tastes like they only cure it for an hour. Thanks for the video and I look forward to the next one.

I’ve made this before…it’s mind blowingly yummy.

Did you rinse the fish after the curing?

Love this, thank you!

Hi Viktor, very good video. Question: do you wash the salmon to get the salt/sugar off or just wipe it off?

Enjoyed video. Do you wash the salt off after the cure?

*starts drooling and sprints toward local fiskhandlare*

ขอบคุณค่ะ

Thanks Victor. You mentioned burying the fish (well wrapped I’m sure) in the cold Swedish ground prior to the days of refrigeration. You also referred to gravlax as “grave fish”. I’m guessing that’s the true etymology. It works very neatly.

When to or if ever do you use Pink Cure#1 for salmon not heat cooked? Do you not need it only if cold smoking? Thanks.

Trevligt! Vore kul om du lagade pannbiff med lök och gräddsås samt pressad potatis 😀

Thank you for the good video, Viktor. Could you please clarify - Is it necessary to have the salmon shock frozen for 36 hours, prior the curing?

Gravlax. So delicious 😊👌

I think a general rule is that you use twice as much sugar as salt.

Swedish cooking 01. End of show.

Thanks for the gravlox recipe 👍👍

Jeg er bare nylig abonnerer, men denne slags ting er præcis hvad jeg vil gerne ser mere af. Gammeltider opskrifter er så fascinerende for mig. Tak for videoet

Nicely done.

Yum where did you get your apron please?

Good work mate

I like this recipe..what is the book that you talk about in the video?

in most recipes, including this video you used 1:1 salt to sugar, but in your previous video on making gravlax video you used 1 dL salt and 1.5 dl Sugar why the difference? i followed your 1 to 1.5 ratio the first time i made this and it came out great, making another batch and just curious why you deviated from the 1:1.5. Thanks again

Please tell me the cookbook name so that I may try to find a copy. Thanks

how long will it keep in the fridge?

why not wash and dry with towel, then dry in fridge uncovered?

Just want to make sure: salt and sugar are equal parts? LOL

I'm surprised you didn't say Pewdiepie when mentioning the most famous Swedish exports.

Are you high? You added 50 times more dill then necessary, the salt sugar ratio is not 50/50, but 2/3 to to 1/3, and it should be in the fridge minimum 48 hrs. So….. thanks.

If it’s really been 24 hours then why are you still wearing the same shirt?😊

So with crackers, cream of horseradish?

PS why didn’t you follow the book? The recipe sounded very interesting with the skin garnish and the oil