Salted salmon with horseradish cream

  • serves 10
  • Easy

Marinated or cured fish is common all over Scandinavia. It is very simple to make yourself and well worth the curing time. Make with a whole salmon fillet, it takes just 20 minutes to prepare, plus the curing time. Serve in slices on rye bread and with horseradish cream on the side.



  • salmon fillet 1 piece, skin on (or 2 × 500g ones)
  • salt flakes or coarse salt 4 tbsp
  • golden caster sugar 2 tbsp
  • ground black pepper 1 tsp
  • rye bread and dill sprigs to serve

horseradish cream

  • double cream 142ml
  • grated fresh horseradish or creamed horseradish 4 tbsp


  • Step 1

    Remove any stray bones from the salmon using tweezers and cut off any fins. Lay the fish skin-side up and make small slits in the skin all over to help the salt and sugar penetrate from all sides.

  • Step 2

    Mix the salt, sugar and pepper and rub the mixture all over the fish on both sides. If you are using 2 fillets, sandwich them together skin-side out. Put the salmon in a tray (to catch any liquid that comes out), cover with clingfilm and chill. Leave for 24 hours, turning halfway through.

  • Step 3

    Rinse the fish and pat dry. To make the horseradish cream, lightly whip the cream and fold in the horseradish. Slice the fish thinly, lifting each slice off the skin as you go, and serve on rye bread with dill sprigs and the horseradish cream.