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Gravlaxsosa (The Real Deal)

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“*This recipe is a personal treasure* ! The literal translation of the Icelandic word *Gravlaxsosa* is "smoked (or pickled) salmon sauce", but its versatility widens its use horizons. When I 1st came to Iceland & tasted this, I was in love for a lifetime. I've always bought it in commercially prepared jars, but only just recently acquired the recipe for it. I promise you will adore this easy-fix taste sensation! (Time does not include overnight refrigeration)”
16 1 tbsp servings

Ingredients Nutrition


  1. In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
  2. Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
  3. NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
  4. TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
  5. HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.

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