Salmon Gravlax Appetizer

Gravlax, also known as gravadlax, is a classic and popular Scandinavian delicacy of cured or preserved salmon. It has a clean, fine and fresh flavour and is an easy and elegant dish to impress your friends and family with.

Gravlax should always be served as thinly-sliced slivers, showing off the beautiful rosy, translucent colour of this cured salmon flesh. Accompanied by crusty bread and a mustard sauce, this dish can be made up to a week in advance and keeps well in the fridge or can even be kept frozen for up to 3 months. Any leftovers can be used as a scrumptious addition to a quiche or salad or tossed into a pasta dish.

Salmon Gravlax Appetizer

  • Servings: 8 - 12
  • Difficulty: easy
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  • 2 salmon sides 800g to 1kg skin on, scaled and deboned
  • large bunch fresh dill, stalks removed and finely chopped
  • ¼ cup kosher salt
  • 1 cup granulated sugar
  • 2 tablespoons rainbow peppercorns cracked
  • 1 tablespoon fennel seeds


  1. Place one side of salmon skin side down in a glass or ceramic dish
  2. Scatter half the chopped dill over the salmon side
  3. Combine the remaining ingredients in a small bowl
  4. Scatter half of this seasoning mix over the salmon side
  5. Place the second side, skin side up on top of the first side, placing the thick side over the thin part of the fillet below
  6. Scatter the remaining dill and seasoning mix on top
  7. Cover with foil and refrigerate for a minimum of 2 days
  8. Wipe excess dill and seasoning from the salmon
  9. Slice thinly starting at the tail end, if frozen for 15 minutes, it will be easier to slice
  10. Serve with some slices of crusty sourdough bread or rye bread and mustard sauce

Mustard Sauce

  • Servings: 8-10
  • Difficulty: easy
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  • 3 teaspoons Dijon mustard
  • 2 teaspoons caster sugar
  • 1 teaspoon fresh dill, stalks removed and finely chopped
  • 2 to 3 teaspoons vegetable oil (not olive oil)
  • A squeeze of lemon juice
  • Salt and pepper to taste


  1. In a bowl, mix together all the ingredients, except the oil, until well combined
  2. Slowly add the oil whisking all the time
  3. Salmon and mustard are a match made in heaven
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07/03/2022 01:32 am GMT


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