HYGGE’s Lemon Laks Home Cure is handcrafted by Danish chef Caecilie Hougaard Pedersen and HYGGE smørrebrød. The unique combination of sea salt, sugar and natural lemon and orange makes for a refreshing and revitalising Lemon Laks, perfect for a budding spring and long summer evenings.

Dry curing is a simple technique, that will make your fish firmer, more vibrant, and more flavourful. Using HYGGE’s Lemon Laks Home Cure, makes curing at home super easy, even for the untrained chef. 


You need:

  • 1 side of fresh salmon (approx. 500g) with skin
  • 75g of HYGGE’s Lemon Laks Home Cure
  • Optional – fresh lemon or orange zest.

1. Pat down the fish gently, so it’s dry and place it skin down.
2. Sprinkle HYGGE’s Lemon Laks Home Cure onto the flesh of the salmon, and rub gently.
3. 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 with a bit of freshly granted lemon and orange zest and a glass of cold white wine. 

Salt, Sugar, Lemon, Orange.

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

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

Coming soon