Gravlax with Norwegian Caviar Sauce

Notes: Gravlax may also be sold as Norwegian-style salmon. You can make the caviar sauce up to 1 day ahead; cover and chill. Prep Time: about 8 minutes.
Makes 8 servings


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3/4 cup sour cream
1/4 cup whipping cream
1/2 teaspoon grated lemon peel
1/4 teaspoon fresh-ground pepper
1 jar (2 oz.) red lumpfish roe (Norwegian caviar)
1 pound thinly sliced gravlax (see notes)
Fresh dill sprigs, rinsed
1 jar (2 oz.) black lumpfish roe (optional)


1. In a bowl, stir together sour cream, whipping cream, lemon peel, and pepper.

2. Pour red lumpfish roe into a fine wire strainer and rinse under cold running water. Drain well and stir into sour cream mixture.

3. Arrange gravlax on a platter or plates. Garnish with dill sprigs. Rinse black lumpfish roe in a fine wire strainer, drain, and put in a small bowl. Serve red caviar sauce and black caviar with gravlax to add to taste.

Created date

November 2005

Nutritional Information

Calories 176
Caloriesfromfat 61 %
Protein 13 g
Fat 12 g
Satfat 6.3 g
Carbohydrate 2.5 g
Fiber 0.0 g
Sodium 561 mg
Cholesterol 69 mg