A wonderful alternative to traditional salmon gravadlax.


  • 4 sides sea trout (pin boned and trimmed)
  • marinade:
  • 250 g coarse sea salt
  • 250 g brown sugar
  • zest of 1 orange and 1 lemon
  • thumb size piece fresh horseradish
  • med beetroot (peeled and roughly chopped)
  • to finish:
  • 250 g dijon mustard
  • 2 pkts dill (finely chopped)
  • fennel slaw:
  • 2 bulbs fennel (finely sliced on a mandolin)
  • 2 beetroot (grated)
  • 0.5 tsp fresh horseradish
  • 0.5 tsp creamed horseradish
  • 0.5 tsp green peppercorn in brine
  • 2 tblsp crème fraiche
  • salt and pepper
  • mustard and dill sauce:
  • 2 tblsp dijon mustard
  • 1 tblsp caster sugar
  • 1 tblsp white wine vinegar
  • 1 egg yolk
  • 150 ml groundnut oil/veg oil
  • 1 tblsp chopped fresh dill


  • Marinade:
  • Put all of marinade ingredients into a blender and blitz and spread a thick even layer over the fish.
  • Place on a wire rack over a tray and leave for 8 hrs.
  • Rinse and paint with Dijon mustard and press dill on in an even layer.
  • Fennel slaw:
  • Mix all these together.
  • Mustard and dill sauce:
  • Whisk together and add oil slowly whisking all the time.


Paul's tips: Salmon works well in this recipe as opposed to the trout. Replace crème fraiche with French dressing to save on calories. The mustard sauce works well with beef also.

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