• 1 orange
  • 1 dill plant
  • small pot of black peppercorns
  • 125g box of sea salt
  • 500g bag of demerara sugar
  • small pot of coriander seeds
  • small pot of caraway seeds
  • a fishmonger gift voucher (to buy a 500g boneless piece of salmon)
  • pestle and mortar (optional)


  • STEP 1

    To use the kit: Write the following instructions on the gift tag:
    To make the cure for your gravadlax, zest the orange and roughly chop a large bunch of dill. Using a pestle and mortar, grind 1 /2 tbsp peppercorns, then stir in 50g sea salt, 75g sugar, 1 tsp each coriander seeds and caraway seeds, and the zest.

  • STEP 2

    Put half the dill on a large piece of cling film and place your salmon on top. Cover with all the cure and the remaining dill, then wrap tightly. Place in a dish with something heavy on top to weigh it down.

  • STEP 3

    Leave to cure for 24-48 hrs, turning the salmon once, then rinse well and pat dry before serving. Will keep in the fridge for up to three days.

Goes well with


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