Gravadlax sounds like the kind of thing you'd only find on a restaurant menu or a very ambitious dinner party spread. But the truth? It's one of the easiest things you can make — and it looks absolutely stunning.
The magic is in the cure, and our Dill, Lemon & Garlic Herb Salt was practically made for this. The dill and lemon are already there; all you need to add is a little time.
What you'll need (serves 8 as a starter)
- 500g fresh salmon fillet, skin on, pin-boned
- 3 tbsp Fresh Herb Salt Co. Dill, Lemon & Garlic Herb Salt
- 2 tbsp caster sugar
- Zest of 1 lemon
- A small bunch of fresh dill
To serve: crème fraîche, capers, thinly sliced rye bread or blinis
Method
- Mix the herb salt, sugar, and lemon zest together in a small bowl.
- Lay a large piece of cling film on your work surface. Scatter half the fresh dill on it, then place the salmon skin-side down on top.
- Press the cure mixture all over the flesh side of the salmon. Lay the remaining dill on top.
- Wrap tightly in the cling film, place in a dish (it will release liquid), and refrigerate for 24–48 hours, turning once halfway through.
- Unwrap, scrape off the cure, and slice thinly at an angle.
Serve on rye bread with crème fraîche and capers for an effortlessly elegant Easter starter. It keeps in the fridge for up to 3 days — perfect for making ahead when you've got guests coming.
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