Gravlax with Chili

Gravlax with Chili

Gravlax is easy to make and there are practically endless flavours you can experiment with. Here is a suggestion with chili.

Difficulty Medium
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  • Rinse the fish in cold water and pat dry with a paper towel.

  • Remove any pin bones with pliers.

  • Deseed and chop the chili. Finely crush the chili and pink peppercorns in a mortar.

  • Mix the chili and peppercorns with sugar and salt.

  • Place the fish skin side down on a plate and rub in the mixture. 

  • Cover with plastic wrap and leave at room temperature until the mixture starts to melt and the fish starts to absorb the spices, max 30 minutes.

  • Refrigerate for at least 24 hours before serving.

Gravlax with chili will keep in the refrigerator for approx. 4 days.