HYGGE’s Liquorice Laks Home Cure is handcrafted by Danish chef Caecilie Hougaard Pedersen and HYGGE smørrebrød. The unique combination of sea salt, sugar and raw, black liquorice makes for a perfect flavoured Liquorice Laks for those looking to experiment with contemporary Scandinavian cooking.

Dry curing is a simple technique, that will make your fish firmer, more vibrant, and more flavourful. HYGGE’s Liquorice Laks Home Cure, makes curing your own fish super easy, even for the untrained chef.
Alternatively the mix can be used as a rub before roasting fresh salmon or trout.


You need:

  • 1 side of fresh salmon (approx. 500g) with skin
  • 75g of HYGGE’s Liquorice Home Cure

1. Pat down the fish gently, so it is dry and place it skin down.
2. Sprinkle HYGGE’s Liquorice 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 at least 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)
4. After at least 48 hours, remove the fish from the cure, discard the left over cure and liquid and rinse the fish gently.
5. Now simply slice thinly and enjoy, for example with seeded rye bread and traditional Horseradish cream and pickled fennel.

Sea Salt, Sugar, Raw Liquorice Powder (6.67%)

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

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