Gravlax with Mustard and Dill Mayonnaise

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

We are all addicted to this pickled salmon which keeps for up to a week. Fresh dill is essential.


  • 675–900 g tail pieces of fresh wild Irish salmon
  • 30 g sea salt (e.g. Maldon)
  • 30 g sugar
  • 1 teaspoon freshly ground black pepper
  • 2–2½ tablespoons finely chopped fresh dill


Fillet the salmon and remove all the bones with tweezers. Mix the salt, sugar, pepper and dill together in a bowl. Place the fish on a piece of clingfilm and scatter the mixture over the surface of the fish. Wrap tightly with clingfilm and refrigerate for a minimum of 12 hours.