Smoked salmon style Gravadlax

Smoked salmon style Gravadlax
  • Serves 2
  • Prep Time: 20 mins
  • Cook Time: 60 mins


  • 1 pack Smoked salmon
  • ½ tsp Fresh dill chopped
  • ½ tsp Lemon zest
  • 1 tbsp Gin, aquavit or vodka (optional)
  • 4-5 Black peppercorns (crushed)
  • Sourdough Crackers (knäckebröd), rye bread (optional)
  • For the dressing:
  • 1 tbsp Dijon mustard
  • 1 ½ tbsp Mayonnaise
  • Pinch of Salt
  • 1tsp Honey or caster sugar
  • 1tsp Fresh dill
  • Juice of ½ a Lemon


  1. 1

    To prepare the smoked salmon gravadlax carefully open the pack of smoked salmon leaving one side of the film still attached so you can fold it back over the salmon.

  2. 2

    Brush the smoked salmon with a tbsp your favourite tipple (e.g. vodka, gin).

  3. 3

    Grate about ½ tsp of lemon zest over the salmon

  4. 4

    Sprinkle ½ tsp of freshly chopped dill over the salmon

  5. 5

    Sprinkle a pinch of cracked black pepper over the salmon then fold the film back over the smoked salmon (or cover with a sheet of cling film), place back in the fridge and leave for 1 hour.

  6. 6

    To make the sauce place the mustard, mayonnaise, honey (or sugar), 1tsp of chopped dill and a squeeze of lemon juice into a bowl. season with a pinch of salt and whisk the ingredients together. Taste and correct seasoning if needed.

  7. 7

    Serve with sough dough crispbreads (knäckebröd), rye bread and rocket (optional)


Dinner ideas!

Smoked salmon style Gravadlax ( a cheat’s version) with mustard and dill sauce