No-fuss gravadlax

Preparation info
  • Serves:


    as a starter
    • Difficulty


    • Ready in

      10 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

I became addicted to gravadlax when I worked in Sweden many moons ago. The recipe I had then involved two whole sides of salmon, baskets of fresh dill and weights to press it all down. This is my no-fuss version and can be made simply with fresh supermarket fish. You can even make use of the plastic tray you might buy it in!


  • 2130–150 g salmon fillets, no skin
  • 2 teaspoon dried dill
  • 2


  1. Remove any paper from under the fish, cut off any white bits and return it to its plastic tray or place it on a plate.
  2. Mix the sugar and salt and spread over the two fillets, using it all up. Sprinkle the dried dill over the top. Cover with cling film and put into the fridge for 2 to 4 days.
  3. Remove from the fridge, drain off any juices and slice the s