Gravlax is a dish that is made by covering fish, preferably lean salmon, with a mixture of salt, dill, lemon zest, a little bit of pepper, and sugar. Letting it sit for a week on a sealed container while changing the towel that it rests on everyday.


Do not be surprised by name of gravlax, at first I thought that gravlax was something that is hard to eat because I associated it with gravel because of how it is pronounced and it stuck to my head even though I know that I’m judging it too soon.

Two weeks ago, we tried to make gravlax and it was relatively easy to make. We waited for a week for it to finish drawing the moisture out and cut it into portions so that we could use it as a garnish for a pasta. I can still remember the faint saltiness and creaminess that the gravlax pasta offered and I want to show you by giving you this recipe:


  • 200 g dried pasta of your choice
  • 160 g very thinly sliced gravlax
  • 100 g cream cheese
  • 300 g sour cream
  • 125 ml white wine
  • Any kind of hot sauce to taste
  • Salt and pepper to taste
  • Fresh parsley, minced


  1. Add the pasta to a large pan of boiling water, return to the boil and cook for 7 minutes.
  2. Meanwhile add the cream cheese, sour cream, white wine and hot sauce to another pan and gently heat, don’t boil it.
  3. After 4 minutes, add half of the gravlax to the sauce, season to taste and mix well.
  4. When the pasta is cooked, drain well and add to the sauce.
  5. Mix well and serve immediately sprinkled with chopped parsley and the remaining gravlax.