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

 

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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.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Place the wrapped up salmon between two plates and weigh it down with any heavy object you can find.

  • 7

    Chill for at least 48 hours (the longer, the better the flavours), turning it every 12 hours.

  • 8

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

  • 9

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

  • 10

    Serve sliced up with crisp bread.

Summary
Recipe Name
Home-cured Gravadlax
Author name
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By Carole Poirot on 12.12.18

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