Quick lemon gravadlax

Quick lemon gravadlax

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(1 ratings)

Prep: 15 mins plus chilling, no cook


Serves 2
This speedy, zesty version of the Swedish classic cuts the curing time to 30 minutes and makes a special starter for two

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal238
  • fat17g
  • saturates3g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein20g
  • salt2.6g
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  • 200g salmon fillet, preferably from the tail end



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp golden caster sugar
  • white pepper, to season
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp extra virgin olive oil
  • small handful chives, finely chopped
  • small handful dill, finely chopped

To serve

  • lemon slices



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • toasted rye bread or gluten-free bread
  • soured cream


  1. Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.

  2. Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.

  3. In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.

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