Serves 10

2 x 200g salmon fillets, skin on

2 tablespoons honey

2 tablespoons granulated sugar

1 tablespoon runny honey

3 tablespoons coarse sea salt

2 tablespoons Aqua Vit or Calvados

6-8 tablespoons fresh dill – chopped

White peppercorns – crushed

Pin bone the salmon, if necessary


Gravadlax (meaning 'buried salmon' from the traditional method of curing the fish in the ground) is a Scandinavian speciality, but there are many flavours that work well as a marinade. This has a Pacific rim twist.

How to prepare

Pin bone the salmon, if necessary. On the skin side of each fillet cut out 3-4 small nuggets of skin at regular intervals to expose the flesh. This process will help the flavours to penetrate the flesh from the skin side.

Mix together the honey, sugar, honey and salt. Sprinkle half onto a plastic tray, arrange the salmon fillet on top and sprinkle the remainder over the flesh. Sprinkle with half the dill and Acqa Vit.

Lay out on a double length of clingfilm and wrap well in the cling film.

Place on a lipped tray and place another tray on top, topped with a few heavy weights. Refrigerate for 1 hour.

Remove from the refrigerator and unwrap taking care not to lose any of the juices that have formed.

Turn the salmon over, rewrap and weight and return to the refrigerator for a further hour.

Remove the weights and keep chilled for another 12 hours.

To serve: Drain away any excess cure and slice the salmon thinly using a smoked salmon knife or a very sharp carving knife. Serve with brown bread and butter and mustard and dill sauce.