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(2 ratings)


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Cooking time

Prep: 20 mins Plus 2-4 days curing

Skill level



Serves 10

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (with dill & mustard sauce)

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  • 2 x 500g pieces skin-on organic salmon fillet, both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
  • 75g flaky sea salt
  • 75g golden caster sugar
  • 1 tsp black peppercorn, roughly crushed
  • zest of 1 lemon
  • 8 juniper berries, crushed (optional)
  • small bunch (about 20g) dill, roughly chopped
  • 2 tbsp gin (optional)
  • pumpernickel sauce, to serve

Dill & mustard sauce

  • small bunch (about 20g) dill, roughly chopped
  • 4 tbsp each Dijon mustard, cider vinegar, honey and sunflower oil
  • 2 tbsp muscovado sugar

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  1. Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
  2. Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or ‘cure’. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon, skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
  3. Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple a tins or bottles and place in the fridge for at least 48 hrs or up to 4 days turning the fish over every 12 hours or so. The longer you leave it the more cured it will become.
  4. To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
  5. To serve unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Recipe from, December 2012

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Mog31's picture
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Often make the dill and mustard sauce on its own to go with potatos and salad - excellent recipe.

ga's picture

I've made this a few times, curing it for 48 - 60 hours. No complaints from my guests, and no left-overs either. Do need to rinse the marinade off.

buzzybe's picture

I didn't use the gravadlax recipe but did make the mustard and honey dressing...wonderful. My guests loved it so much they wanted the recipe. I made the dressing a day before I needed it, which allowed the sugar to melt completely. Have already made it again and there is a pot of it permanently in my fridge. It is very versatile and delicious with everything

mmvc8391's picture

Loved this recipe, right amount of salt and sugar. Used muscovado sugar and it was fantastic, my guests could not get enough of it.

last edited: 16:31, 21st Jun, 2013
deneske's picture
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I also agree that 24 hours is more than enough for this lovely recipe. The salmon got very interesting taste! The only problem with the sauce, it is too acidic for me. I tried to add 150 ml of sour cream to make it less vinegar-after-taste.

gordyf's picture

I would suggest that curing for 48 hours or longer is too long. Try it, but I personally find that 24 hours is absolutely fine. As the recipe states the longer you cure the saltier and drier it will become.
BUT it is a great cant but this in the shops easily.

holtight's picture

I just love salmon -- all kinds of preparations -- and this recipe looks like a winner for me. Can't wait to try. Thanks so much for this terrific food site. Cheers.



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