Olive Magazine
Gravadlax

Gravadlax

Published: December 10, 2015 at 8:47 am
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  • Preparation and cooking time
    • Total time
    • + 24 hours chilling time
  • A little effort
  • Serves 10

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

Nutrition:
NutrientUnit
kcal248
fat14.8g
carbs8.1g
protein20.7g
salt2.6g
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Serve gravadlax for a stylish starter, then check out our hot-smoked salmon vol-au-vents and more smoked salmon starter recipes.

Ingredients

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

Method

  • 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.

https://www.youtube.com/watch?v=sgUegFqcIyM

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