HYGGE’s Gravad Laks Home Cure is handcrafted by Danish chef Caecilie Hougaard Pedersen and HYGGE smørrebrød. The unique combination of sea salt, sugar and Scandinavian herbs, makes for a perfect cured Gravad laks.

Dry curing is a simple technique, that will make your fish firmer, more vibrant, and more flavourful. Using HYGGE’s Gravad Laks Home Cure, Gravad Laks is super easy to make at home, even for the untrained chef - and will have your friends and family saying, ‘You made this yourself?’


You need:

  • 1 side of fresh salmon (approx. 500g) with skin
  • 75g of HYGGE’s Gravad Laks Home Cure
  • Optional – a bunch of cleaned, fresh dill

1. Pat down the fish gently, so it’s dry and place it skin down.
2. Sprinkle HYGGE’s Gravad Laks Home Cure onto the flesh of the salmon, and rub gently.
3. If you use fresh dill, place the dill on top of the cure, and press down gently.
4. Cover and wrap the fish tightly in cling film and leave to cure in the refrigerator for 48 hours, turning the fish approximately every 12 hours. (You can leave the fish in the cure for longer, if you wish a stronger flavour, and firmer texture to the fish)
5. After at least 48 hours, remove the fish from the cure, discard the left over cure and liquid and rinse the fish gently.
6. Now simply slice thinly and enjoy, for example with seeded ryebread and HYGGE’s Traditional Danish Rævesovs.

Salt, Sugar, Fennel Seeds, Mustard Seeds, Dill, Allspice, Coriander Seeds, Pepper.

Allergen advice. For allergens, see ingredients in bold.
Allergens given are indicative only

Net Weight - 150g
Best before: 12 months from batch date