Salmon Gravlax with Dill Mustard Sauce

3:10 pm on 7 December 2012


  • 1.5 kg salmon fillet, cut in half
  • 2 grated beetroot
  • 1 Tbsp white peppercorns
  • 1 Tbsp coriander seeds
  • 60 ml vodka
  • 100 g granulated sugar
  • 100 g sea salt
  • 1 bag dill ( chopped)+1 bag for  finishing

Dill sauce

  • 1 pack dill
  • 3 Tbsp vegetable oil
  • 3 Tbsp white wine or cider vinegar
  • 3 Tsp demara sugar
  • 3 Tbsp mustard
  • 1/2 tsp salt


Dry the salmon, check for pinbones and place both fillet pieces side by side down.

Crush the white pepper, juniper and coriander with a mortar and pestle and then mix in a small bowl with the beetroot, sugar, salt and vodka.

Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt mixture in a layer on top. Sandwich both fillets together so that the dill spice mixture is in the middle and the skin is outermost. Cover any exposed surface of salmon with any dill and spice mixture that tumbles out. Wrap very tightly in two layers of gladwrap and place in a small roasting tin to catch the brine that escapes the fish as it cures. Refrigerate for a minimum of 24 hours and up to 48 hours.

For the dill sauce

Blend all the ingredients together in a blender. This sauce can be used straight away or keep it in an airtight glass jar in the fridge.

When the gravlax has had time to cure, take it out of the fridge, remove the gladwrap, wipe the fillets clean of the salt mixture with a paper towel, pat dry and put on a board skin down. Put a layer of chopped dill on the skinless side of each fillet and press down as much as you can without squashing the fish. Slice on the diagonal from the tail towards the middle of the fillet and serve with hot new potatoes, rye or sourdough bread and dill mustard sauce.

From Jesse Mulligan, 1–4pm

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