2 recipes converted from their YouTube cooking videos.

A traditional Swedish gravlax made by curing fresh salmon with salt, sugar, white pepper, fresh dill and optional lemon zest. The fish is cured in the refrigerator for 24 hours, then sliced ultra‑thin for serving with mustard vinaigrette or on crispbread.

A traditional Swedish gravlax made with just salt, sugar, white pepper and plenty of fresh dill. The salmon is cured in the fridge for 20‑24 hours, then sliced thin and served as a classic Nordic appetizer.