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
2-3 beetroots (candied and red)
2 baby gems
Lemon, cut into little wedges
Serve with small lemon wedges, and small slices of rye bread.
(Image: Anders Schneemann)