Salmon Gravlax


Salmon Gravlax
For the ultimate brunch indulgence try this delicious Salmon Gravlax recipe.

Serves 8


  • 2 sides fresh salmon
  • ⅓ cup sea salt flakes
  • ¼ cup white sugar
  • 1 bunch dill, roughly chopped
  • 1 tbsp white peppercorns, crushed
  • 300g sour cream
  • 1 tbsp horseradish cream
  • 1 tbsp lemon juice
  • salt and white pepper, to taste
  • 1 red onion, thinly sliced, to serve
  • baby capers, to serve
  • mini bagels, to serve
  • lime (or lemon) wedges, to serve


1 Put sides of salmon, skin side down, on a flat surface. Remove all bones with fish tweezers. Combine salt flakes, sugar, dill and peppercorns in a bowl. Rub salt mixture into salmon.

2 Put one side of salmon in a large shallow ceramic dish, skin side down. Put second side of salmon on top of first side of salmon, skin side up. Cover with plastic wrap and a large plate. Weigh plate down with tin cans. Refrigerate for 24 hours.

3 Remove salmon from fridge, take 
off plate and plastic wrap and drain 
liquid. Cover dish with new plastic wrap. Return to fridge for 2–3 days, turning every 12 hours.

4 To make horseradish cream, combine sour cream, horseradish cream and lemon juice in a bowl. Season with salt and white pepper.

5 Serve salmon on a large platter with horseradish cream, onion slices, capers, bagels and lime wedges.



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