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Gravadlax with Honey-Mustard Sauce


This recipe as tasty as it is pretty in the picture of it. An absolute stunner to make!

  • Serves: 12-15 |
    12-15 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 0 mins
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  • 2.5 kg salmon fillet (180–200 g per person)
  • 2 Tbsp (30 ml) black peppercorns
  • 1 Tbsp (15 ml) coriander seeds
  • 1/2 C (120 g) Maldon sea salt
  • 3/4 C (170 g) castor sugar
  • 200 g dill, very finely chopped, plus 6 sprigs extra

Hone-Mustard Sauce

  • 3 Tbsp (45 ml) dark brown sugar
  • 3 Tbsp (45 ml) Dijon mustard
  • 3 Tbsp (45 ml) white wine vinegar
  • 2 Tbsp (30 ml) vegetable oil
  • 100 g dill, chopped


Freeze the salmon for 24 hours before making the gravadlax to ensure that there are no harmful bacteria, and then defrost it. Remove any pin-bones from the salmon and trim the edges of the fillet. Wipe off any scales with paper towels and lay the salmon skin-side down on a sheet of plastic wrap.

Crush the peppercorns and coriander seeds using a pestle and mortar and mix with the salt and sugar. Spread the chopped dill evenly over the salmon and cover with the spiced sugar mixture. Cut the salmon into two equal portions. Place three of the dill sprigs on one piece and then cover with the other piece of fish, laying it flesh-side down. Cover with plastic wrap and leave in the fridge for 2 days.


Place all the ingredients in a blender or food processor and whizz until the mixture is smooth.


Unwrap the salmon and wipe off all the salt and sugar mixture using paper towels. The traditional cut starts diagonally at one corner of the salmon, and then works back towards the centre of the fillet. Place the gravadlax on a serving dish and garnish with the remaining dill sprigs. Serve with the honey-mustard sauce and white or spelt bread.