Norwegian Salmon Gravlax

Ingredients

• 1 side salmon (about 800g), skin on, pin-boned
• 100g coarse sea salt
• 100g sugar
• 1 tbsp crushed white peppercorns
• Big bunch fresh dill, chopped
• 2 tbsp gin or vodka (optional)
• For mustard sauce: 3 tbsp Dijon, 1 tbsp honey, 2 tbsp olive oil, 1 tbsp white wine vinegar, dill

Instructions

1. Mix salt, sugar and pepper.
2. Lay salmon skin-down; rub with gin if using.
3. Cover thickly with the salt mix, then top with dill.
4. Wrap tightly in cling film; place in a tray with a weight on top.
5. Refrigerate 48 hours, draining and turning once a day.
6. Rinse off the cure; pat dry; slice very thinly on a diagonal.
7. Mix mustard sauce.
8. Serve with sauce and rye bread.

Serving suggestions

• Lovely with rye bread and the mustard sauce.

Storage & reheating

Keeps 1 week wrapped in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions