No-fuss gravadlax

Name: No-fuss gravadlax
Prep time: 10 min
Total time: 10 min
Yield: Serves: 4 as a starter
Ingredients: 1 tablespoon dried dill; 1 tablespoon sugar; 2 teaspoons caster sugar; 2 teaspoons salt; ½ tub crème fraîche; 2 tablespoons Dijon mustard; 2 teaspoon dried dill; 2130–150 g salmon fillets, no skin

Preparation info

Serves:
4
as a starter

Difficulty
Easy
Ready in
10 min

Appears in

Lucy's Food

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!

Ingredients

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

Lunch
Starter
Pescatarian
Gluten-free

Method

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.
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.
Remove from the fridge, drain off any juices and slice the s