Photo: Caroline Attwood
Gravadlax
12 ingredients
20 min
Serves 10
openrecipes
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce
Estimated Nutrition (whole recipe, rough)
349
Calories
21g
Protein
13g
Fat
36g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Gin | not in our table | 0 |
| Sauce | not in our table | 0 |
| Cider | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 500g pieces skin-on organic salmon fillet , both cut from the centre of the fish. Ask your fishmonger to pin-bone it for you
- 75g flaky sea salt
- 75g golden caster sugar
- 1 tsp black peppercorns , roughly crushed
- zest of 1 lemon
- 8 juniper berries , crushed (optional)
- small bunch (about 20g) dill , roughly chopped
- 2 tbsp gin (optional)
- pumpernickel sauce , to serve
- small bunch (about 20g) dill , roughly chopped
- 4 tbsp each Dijon mustard , cider vinegar, honey and sunflower oil
- 2 tbsp muscovado sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes