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Gravlax with Norwegian Caviar Sauce

Yield Makes 8 servings
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.


  • 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)

Nutrition 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

How to Make It

  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.