Swedish Gravadlax

Gravadlax is truly a thing of beauty, and although quite different in taste, is what I like to think of as Sweden's answer to our delicious smoked salmon!


  • 2 halves of salmon fillets
  • 2 good handfuls of fresh dill, roughly chopped
  • 6 tblsp sea salt
  • 10 tblsp caster sugar
  • 2 tblsp freshly ground black pepper

For the Sweet Mustard Dressing:
  • 6 tblsp mustard
  • 1 tblsp sugar
  • 2 tblsp red wine vinegar
  • 2 tblsp sunflower oil
  • small handful of freshly chopped dill


  1. In a bowl combine the dill, sea salt, caster sugar and ground black peppercorns.
  2. Roll out a large piece of cling film and sprinkle the base with 1/3 of the dill mixture.
  3. Place one side of the salmon skin side down on the dill mixture and top with half the remaining salt and sugar mix.
  4. Place the last fillet on top flesh side down and sprinkle with the remaining dill mixture.
  5. Wrap the salmon tightly with the cling film and give it an extra layer if you need to.
  6. Place the wrapped parcel in a high-sided dish and weigh it down with a plate and some full cans or whatever heavy item you have to hand.
  7. Leave the salmon to cure in the fridge for up to 5 days, turning halfway through. The dish will fill with juices but don't be too concerned about draining them until you are ready to serve.
  8. When you are ready to serve, remove the package from the dishes and wipe clean of the juices.
  9. Separate the sides and slice thinly with a large knife.
  10. Whisk together the ingredients for the sweet mustard dressing.
  11. Serve on Swedish crispy bread with a little of the sweet mustard dressing.


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