Gravadlax (cured mackerel)

  • serves 12
  • Easy

This melt-in-your-mouth salmon dish is cured in the traditional Scandinavian way with sea salt, dill and pepper. Serve on toasted rye bread à la Scandi or with salad.



  • mackerel 12 fillets, skin on (ask your fishmonger to pin-bone them)


  • coarse sea salt 80g
  • golden caster sugar 100g
  • white pepper (freshly ground) 15g
  • dill large bunch, finely chopped


  • Step 1

    Mix the ingredients for the cure in a non-metallic bowl. Sprinkle a layer of the cure mix onto the surface of a baking dish. Add the mackerel then sprinkle another heavier layer of cure mix to cover the fish. Cover with clingfilm.

    Put a chopping board on top of the fish, weighed down with some tins or jars, and put in the fridge overnight.

  • Step 2

    The next day, pour off any excess juice and put it back in the fridge for another night. Remove the board and weights, rub off the cure, rinse briefly and slice the flesh at an angle.

    Remove the skin and serve with salad or on toasted bread with a mustardy dressing.

Nutritional Information

  • Kcals 169
  • Carbs 1.1g
  • Protein 14g
  • Fat 12.1g
  • Salt 2.62g
  • Saturates 2.5g