I remember reading somewhere a long time ago that the Scandinavians have Gravadlax on Christmas morning. I don’t even know whether that’s true or not, but it stuck with me and ever since it’s become a staple on my Christmas day menu. Paired with simple crisp bread and a dill and mustard sauce, this makes the perfect companion for that sneaky first glass of bubbly.


Here's what you'll need...

  • 2 x 400g side of salmon
  • 75g golden caster sugar
  • 50g coarse sea salt
  • 1tbsp mixed peppercorns
  • 8 juniper berries
  • 60g fresh dill, chopped
  • Zest of 1 lemon

For the mustard sauce:

  • 3tbs Dijon mustard
  • 3tbs honey
  • 3tbsp cider vinegar
  • 3tbs vegetable oil
  • 40g fresh dill, finely chopped

What you'll need to make our Home-cured Gravadlax


Home-cured Gravadlax served with crisp bread

Home-cured Gravadlax served with crisp bread and a mustard sauce

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Here's how it's done...

  • 1

    Start by crushing the peppercorns and juniper berries in a pestle and mortar then add the salt and crush some more.

  • 2

    Now add the sugar and mix all together then lay out the first side of salmon (skin side down) on a large piece of clingfilm LEFT ON THE ROLL.

    Home-cured Gravadlax - step two

  • 3

    Top with half of the chopped dill then add the lemon zest on top of the dill.

    Home-cured Gravadlax - step three

  • 4

    Now add the pepper/salt/sugar mix on top then place the second half of the chopped dill on top.

    Home-cured Gravadlax - step four

  • 5

    Now put the second side of salmon on top of everything else, skin side up then wrap the whole thing tightly in clingfilm.

    Home-cured Gravadlax - step five

  • 6

    Place the wrapped up salmon between two plates and weigh it down with any heavy object you can find. Chill for at least 48 hours (the longer, the better the flavours), turning it every 12 hours.

    Home-cured Gravadlax - step six

  • 7

    To make the mustard sauce combine the mustard, honey and vinegar and whisk together.

    Home-cured Gravadlax - step seven

  • 8

    Add the oil and whisk until combined, now add the chopped dill and stir in.

    Home-cured Gravadlax - step eight

  • 9

    Serve sliced up with crisp bread.

    Home-cured Gravadlax served with crisp bread and mustard sauce

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By Carole Poirot on 12.12.18

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