Salmon gravadlax with grain mustard and dill

John Barton

John Barton

31st January 2012
John Barton

Salmon gravadlax with grain mustard and dill

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Salmon gravadlax with grain mustard and dill recipe. This is one of the first dishes that i learnt on the larder section, it was served with pickled cucumber linguine, oyster beignet, baby leaves and mustard vinaigrette.


  • i side of salmon, trimmed, skin on
  • 150g malden sea salt
  • 50g caster sugar
  • black pepper
  • chopped dill
  • grain mustard


place the salmon into a large gastronorm tray
mix the salt, sugar, pepper together and cover the fish with it
place another gastronorm tray over the salmon and weight down
place in the fridge for 24 hours, turning over after 12
one cured rinse off all the salt mix and spead the mustard on top before adding the chopped dill

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