Gravlax with Norwegian Caviar Sauce

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.

Sunset DECEMBER 2005

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 61%
  • Protein: 13g
  • Fat: 12g
  • Saturated fat: 6.3g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Sodium: 561mg
  • Cholesterol: 69mg

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Gravlax with Norwegian Caviar Sauce recipe