• serves 10
  • A little effort

Gravadlax is a real show-stopping centrepiece for a festive spread. Making this Scandi classic is easier than you think with step-by-step help from olive's test kitchen


Serve gravadlax for a stylish starter, then check out our hot-smoked salmon vol-au-vents and more smoked salmon starter recipes.



  • salmon 1 side, skin on
  • coarse sea salt 150g
  • golden caster sugar 150g
  • coriander seeds 3 tbsp, crushed
  • black peppercorns 1 tbsp, crushed
  • dill a small bunch, plus extra to finish
  • Dijon mustard 3 tbsp
  • clear honey 2 tbsp
  • cider vinegar 3 tbsp
  • light muscovado sugar 1 tbsp
  • groundnut oil 3 tbsp
  • dill a handful, chopped


  • Step 1

    To make the cure, whizz the ingredients together in a food processor.

  • Step 2

    Put a double sheet of clingfilm on a large baking tray and lay the salmon fillet on top, skin-side down. Spread the cure all over.

  • Step 3

    Wrap the clingfilm tightly around the salmon.

  • Step 4

    Put another baking tray on top and weight it with tins. Put in the fridge for 24 hours.

  • Step 5

    Unwrap the salmon, rinse the cure off, pat dry and put the fish on a board.

  • Step 6

    Cover with a fresh layer of finely chopped dill and pat it down so it sticks.

  • Step 7

    Carve the salmon into thin slices, starting from the tail end, with the knife at a low angle.

  • Step 8

    Whisk the sauce ingredients together and serve with the salmon, some rye bread and salad.

Nutritional Information

  • Kcals 248
  • Fat 14.8g
  • Carbs 8.1g
  • Protein 20.7g
  • Salt 2.6g