Salmon Gravadlax with Dill, Lime & Pink Peppercorns

Salmon Gravadlax with Dill, Lime & Pink Peppercorns

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Gravadlax isn’t really a BBQ dish as it’s a cure but for the Christmas food plan it is such a simple thing to make and have in the fridge knowing you’ve done all the work beforehand. As simple as combining a few ingredients in a dish before coating the salmon with them and wrapping tightly in clingfilm. Chill for 3 days, turning over each morning and night time, then remove from the herby curing crust, slice and serve with a fresh and tangy creme fraiche sauce! I’ve served this recently as a dairy and egg free first course alternative with a vegan mint and dill yoghurt and it went down a storm!

For an alternative cooked recipe that also uses the choice centre cut from a salmon fillet check out my Salmon Wellington blog as it makes a striking main course dish for non-meat eating guests, or on those days when the turkey is finished and you want to cook something a little lighter.


  • 1kg centre cut salmon fillet, skin on and pin boned
  • 70g sea salt flakes
  • 50g caster sugar
  • 1tbsp cracked black pepper
  • 2tbsp pink peppercorns, ground in a pestle and mortar
  • 2 pkt (40g) fresh dill, chopped
  • zest of 2 limes
  • 4tbsp creme fraiche
  • 1/2 (10g) pkt dill, chopped
  • zest of half a lime
  • sea salt flakes and freshly cracked black pepper


  • Combine the salt, sugar, pepper, dill and lime zest in a bowl.
  • Double line a tray slightly larger than the salmon with 2 large pieces of clingfilm and lay the salmon on skin side down.
  • Apply the curing rub to the top and sides of the salmon, ensuring an even thickness of the cure all over. 
  • Wrap over the cling film securely before wrapping end-over-end once again to ensure the juices and seasonings remain in the parcel, and place back in the tray. 
  • Place on a shelf in the fridge for 3 days, turning over in the tray each morning when you get up and every night before you go to bed.
  • When the 3 days are up remove the salmon from the fridge and unwrap. Use the back of a knife or a spoon to carefully remove the now soggy and limp outer layer of cure to reveal a beautifully firm and gem looking salmon fillet beneath. 
  • Use a sharp knife to thinly slice from one end and serve on crackers with the sauce, or as a light salad with some washed salad leaves.

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