Bleikja Arctic Char Gravlax with Juniper and Birch Syrup

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Silky Arctic char cured for two days with salt, brown sugar, juniper and dill, then brushed with birch syrup and sliced paper-thin. This Icelandic-inspired seafood recipe, ready in about 2 days, pairs coarse sea salt, light brown sugar, juniper berries, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 lb Arctic char fillets, skin-on, pin bones removed
• 1/3 cup coarse sea salt
• 1/3 cup light brown sugar
• 1 tbsp juniper berries, crushed
• 1 tsp white peppercorns, crushed
• 1 large bunch fresh dill, roughly chopped
• 1 lemon zest
• 2 tbsp aquavit or brennivín (optional)
• 1 tbsp birch syrup
• 1/2 cup mustard-dill sauce, to serve

Instructions

1. Step 1: Mix the salt, brown sugar, juniper, white pepper and lemon zest.
2. Step 2: Lay one fillet skin-side down in a glass dish. Brush it with aquavit, if using, and cover it with half the cure and most of the dill.
3. Step 3: Lay the second fillet on top, flesh-side down, and pack on the remaining cure and dill.
4. Step 4: Wrap tightly in plastic, place a weighted plate on top and refrigerate for 48 hours, turning the parcel every 12 hours and pouring off excess liquid.
5. Step 5: Scrape off the cure, rinse briefly and pat dry. Brush the flesh with birch syrup.
6. Step 6: Slice thinly on the bias, away from the skin. Serve with mustard-dill sauce and rye crispbread.