Gravadlax is a great way to make use of a whole salmon - it tastes great and lasts for ages.

1. How to Make Gravlax
Fillet your salmon tail - about 1.5kg - use a
sharp knife to cut along the backbone as
close as you can to the bone itself
Fillet the Salmon Tail

2. Pull the backbone up as you slice to
separate the bottom fillet - check for stray
bones and pull any out that you find
Fillet the Salmon Tail

3. How to Make Gravlax
Finely chop about
30 g of fresh Dill
Mix 3 tbs Sugar with 2 tbs
Salt & 12 ground
peppercorns
Prepare the Dry Marinade

4. How to Make Gravlax
Sprinkle some salt mix on
bottom of dish
Sprinkle some dill
on bottom of dish
Assemble

5. How to Make Gravlax
Rub salt mix in skin of first
fillet and place skin-side
down in dish
Assemble

6. How to Make Gravlax
Sprinkle most of remaining
mix on top of first fillet
Sprinkle remaining
dill on top of first
fillet
Assemble

7. How to Make Gravlax
Sprinkle remaining
dill on top of first
fillet
Rub remaining mix into
flesh side of second fillet
and place skin-side up
Assemble

8. How to Make Gravlax
cover dish with cling film
and place board and
weights on top (about a
500g)
Place in fridge and turn once a day.
Leave for at least three days. It will last
well in the fridge for about ten days. I
usually start 3 days before Christmas
for Lunch Starter and it is still excellent
on New Year’s Eve!
Serve with dijon vinaigrette which is
infused with some of the dill from fish.
Assemble