Savor the last of the summer

Savor the last of the summer

Nothing is more scandinavian summer than Gravad Laks… Whether it is on a slice of dark rye, or in a colourful summer salad.

The days are starting to get a little colder, but we still have the beautiful late summer sun... So it's time to hold on to the days of summer with som gravad laks salad. 

Try the recipe below for a healthy, colourful late summer dish, using either our Traditional Gravad Laks Cure, or our Beetroot Laks Cure for a perfect gravad laks.

You will need:

1 pack of HYGGE’s Gravad Laks or HYGGE's Beetroot Laks
500g salmon with skin
Fresh dill, for curing and for garnish
1 HYGGE’s rævesovs dressing

1 fennel
2-3 beetroots (candied and red)
2 baby gems
Lemon, cut into little wedges

  • Follow the instructions for how to cure salmon, listed on the curing packs.
  • Thinly slice the beets and fennel, ideally on a mandolin, but you can thinly slice with a knife if you don’t have a mandolin at hand.
  • Cut the baby gem into small wedges
  • Arrange the gem and beets in a bowl or salad tray.
  • Thinly slice your cured salmon, and arrange the slices on top of the salad.
  • Drizzle the salad with HYGGE’s Rævesovs Dressing.

Serve with small lemon wedges, and small slices of rye bread.





(Image: Anders Schneemann)

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