Gravlax appears as a signature dish in 1 Denmark cities. See each city's local variant and where to eat it.
Gravad laks · Copenhagen
Scandinavian salt-and-sugar cured raw salmon, flavoured with dill and white pepper, sliced thin and served with mustard-dill sauce on rye bread. A Christmas table staple turned year-round smørrebrød classic.
Gravad laks (literally 'buried salmon') is the medieval Scandinavian preservation technique of curing salmon under salt and sugar in the ground, with the modern Danish version dating to the 19th century when sugar became widely available. The Christmas julefrokost table without gravlax is incomplete in Denmark. Schønnemann and Aamanns 1921 plate the canonical smørrebrød with mustard-dill sauce; Torvehallerne fishmongers cure their own daily.
Where to eat in Copenhagen:
- Schønnemann
- Aamanns 1921
- Torvehallerne (fishmonger row)
- Restaurant Sankt Annæ