Bun Gravad Lax


per piece

Gravad lax is a typical Scandinavian dish of raw salmon.
In the Middle Ages, gravad lax was made by fishermen to keep the fish longer and better. They salt the salmon and then let it “ripen” lightly by burying it in the sand. Stones were often placed on top to squeeze out extra moisture. The word grav is Swedish and Norwegian for "hole in the ground" and lax is "salmon". Gravad lax is therefore basically “salmon buried in the ground”.

Nowadays we make it by adding salt, pepper, lemon, mustard, sugar, dill and vieux to the salmon and leave it in the refrigerator for 48 hours to cool.

Nutritional values

per 100 grams

Energy KJ / kcal /
salt g
Protein g
Carbohydrates g
Sugars g
Fat g
Saturated fat g
Latin name:
Breeding or game:
Catch method:
Catching area:

look at the fishing calendar