Gravadlax with Dill Cucumbers

Preparation info
  • Serves


    • Difficulty


Appears in

By Tessa Kiros

Published 2004

  • About

Serve this with potato pancakes or rye bread, some home-made mustard and freshly chopped dill or dill crème fraiche.


  • 300 g (10½ oz) caster (superfine) sugar
  • 200 g


To make the gravadlax, combine the sugar, salt, dill and a few good grindings of black pepper in a bowl. Put a large piece of foil on your work surface. Onto this put about a third of the sugar and salt mix. Put one salmon fillet, skin side down, on top of the mix then top this with another third of the mixture. Top with the other salmon fillet, skin side up, and cover with the remaining mixtur