I love Christmas and have brought many Swedish traditions with me to Australia. Gravlax is a given among all the dishes on the Swedish julbord (Christmas buffet). You can make it in advance and it is great if you have many guests. My recipe is a double cured salmon, which we have on Christmas Eve when we celebrate Christmas the Swedish way. It’s also my contribution to the big Australian family celebration on Christmas Day. Enjoy!  /Elle

1 kg salmon side (no skin, deboned)
100 ml salt
120 ml raw sugar
1 bunch of dill
1 l water
1 tbsp salt
  1. Mix salt and sugar and rub into salmon. Add dill, cover and leave in fridge for 24hrs.
  2. Mix water and salt in double plastic bags. Remove the dill and put the salmon into the plastic bags. Tie bag and leave in fridge for another 24hrs.
  3. Wipe the salmon and cut into thin slices.
I usually serve the salmon with dill oil and mustard cream cheese, but it is also delicious with some lemon.

Dill Oil - Mix the following ingredients in a blender.
200 ml dill
50 ml canola oil
1 tbsp water
1 tsp white wine vinegar
5 ml pepper

Mustard cream cheese – Mix the following ingredients
300 g cream cheese
5 tbsp sweet mustard (from IKEA for example)
1 tsp Dijon mustard
2 tbsp raw sugar
2 tbsp apple cider vinegar
50 ml chopped dill