Gravlax with Mustard and Dill Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Although this recipe is for a lot of portions, it will keep in a refrigerator for up to a week as long as it is kept covered. If you want to keep this dish for any length of time, then baste the salmon with its juices once a day to keep it moist.


  • 1 X 1.75 kg/4 lb salmon
  • 25 g/1


Fillet the salmon, removing the line of small bones that runs half the length of each fillet using a pair of pliers, rinse and dry each fillet. Mix the peppercorns with the sea salt, juniper berries and sugar. Roughly chop 115 g/4