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Gravlax Salmon with Dill Sauce

Valentine Warner prepares the classic Nordic dish of home-cured salmon with a creamy dill sauce.


  • 90 g sea salt

  • ½ tsp white peppercorns

  • 60 g muscovado sugar

  • 4-5 whole juniper berries

  • 60 g bunch dill

  • 1 kg fresh salmon, scaled, filleted and pin-boned

  • For the dill sauce

  • 2 medium egg yolks

  • 2 tbsp white wine vinegar

  • 1 tbsp Swedish mustard

  • 1 tbsp caster sugar

  • 200 ml sunflower oil

  • 3 tbsp dill, finely chopped


  • 1.

    Using a pestle and mortar, grind together the salt, white peppercorns, sugar and the juniper berries to make the curing salt.

  • 2.

    Strip the dill feathers and finely chop them, discarding the stalks. Mix the dill into the curing salt mix.

  • 3.

    Slice the salmon into very thin slices, keeping the knife flat against the flesh so that you can almost see it through the skin.

  • 4.

    Scatter some of the curing salt onto a piece of baking parchment.

  • 5.

    Lay the salmon over half the baking parchment, taking care not to overlap the slices.

  • 6.

    Scatter the remaining curing salt over the salmon and fold the remaining baking parchment on top of the salmon. Put in the fridge for 20 minutes.

  • For the dill sauce:

  • 1.

    Put the egg yolks in a bowl and whisk in the vinegar, mustard and sugar.

  • 2.

    Gradually add the oil while beating vigorously with a whisk, until the sauce is thick and glossy. Stir in the dill and season with sea salt.

  • 3.

    Serve with the salmon and crisp breads.

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