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
  • 6 tblsp mustard
  • 1 tblsp sugar
  • 2 tblsp red wine vinegar
  • 2 tblsp sunflower oil
  • small handful of freshly chopped dill


  • In a bowl combine the dill, sea salt, caster sugar and ground black peppercorns.
  • Roll out a large piece of cling film and sprinkle the base with 1/3 of the dill mixture.
  • Place one side of the salmon skin side down on the dill mixture and top with half the remaining salt and sugar mix.
  • Place the last fillet on top flesh side down and sprinkle with the remaining dill mixture.
  • Wrap the salmon tightly with the cling film and give it an extra layer if you need to.
  • 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.
  • 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.
  • When you are ready to serve, remove the package from the dishes and wipe clean of the juices.
  • Separate the sides and slice thinly with a large knife.
  • Whisk together the ingredients for the sweet mustard dressing.
  • Serve on Swedish crispy bread with a little of the sweet mustard dressing.