Ainsley Harriott

Ingredients

• 1 kg Salmon Fillet (skin on, pin‑boned, fresh)
• 6 tablespoons Kosher Salt (coarse, for curing)
• 4 tablespoons Granulated Sugar (white granulated)
• 0.5 teaspoon Black Peppercorns (whole, lightly crushed)
• 0.5 cup Fresh Dill (chopped finely)
• 2 tablespoons Dijon Mustard (smooth)
• 1 tablespoon Honey (light, preferably wildflower)
• 2 tablespoons Mayonnaise (regular, not low‑fat)

Instructions

1. Make the Cure Mix

   In a mixing bowl combine 6 Tbsp kosher salt, 4 Tbsp granulated sugar, and ½ tsp lightly crushed black peppercorns. Stir until evenly mixed.

   Time: PT5M

2. Prep the Salmon

   Pat the 1 kg salmon fillet dry with paper towels. Keep the skin on and place the fillet skin‑side down on a large plate.

   Time: PT2M

3. Apply the Cure

   Evenly spread the cure mixture over the flesh side of the salmon, pressing gently to adhere. Sprinkle the chopped dill over the top, then cover the fillet with another layer of the cure mixture.

   Time: PT5M

4. Weight and Seal

   Place a second plate or a clean board on top of the salmon, then add a heavy object (canned goods, a small cast‑iron pan) to press gently. Wrap the whole assembly tightly with cling film.

   Time: PT2M

5. Cure in the Refrigerator

   Refrigerate the wrapped, weighted salmon for 48 hours. The fish will release its juices and become firm and pink.

   Time: PT48H

   Temperature: 4°C

6. Rinse and Dry

   After 48 hours, remove the weight and unwrap. Rinse the salmon under cold water to wash off excess salt and sugar, then pat dry thoroughly with paper towels.

   Time: PT5M

7. Slice the Gravlax

   Using a very sharp knife, slice the salmon thinly (about 2‑3 mm) at a slight angle, keeping the skin on the cutting board and the slices skin‑side down on the plate.

   Time: PT8M

8. Prepare Mustard‑Dill Sauce

   In a small bowl combine 2 Tbsp Dijon mustard, 1 Tbsp honey, 2 Tbsp mayonnaise, and 1 tsp finely chopped dill. Mix until smooth.

   Time: PT5M

9. Plate and Serve

   Arrange a bed of fresh dill on a serving platter, lay the sliced gravlax skin‑side down on top, drizzle with the mustard‑dill sauce, and serve alongside slices of rye or pumpernickel bread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Salmon Fillet: Arctic char fillet, Trout fillet
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Black Peppercorns: White peppercorns
• Instead of Fresh Dill: Fresh tarragon, Fresh chives
• Instead of Dijon Mustard: Whole‑grain mustard
• Instead of Honey: Maple syrup
• Instead of Mayonnaise: Greek yogurt

Equipment Needed

• Mixing Bowl
• Cling Film
• Heavy Plate or Small Board
• Sharp Knife
• Cutting Board
• Small Bowl
• Measuring Spoons
• Spoon or Small Whisk

Critical Steps — Do Not Skip

• Applying the cure mixture evenly and pressing with weight.
• Refrigerating for the full 48‑hour curing period.
• Rinsing off excess cure before slicing.
• Slicing the salmon thinly with a sharp knife.

Chef Tips from the Video

• Use a fresh bunch of dill; its bright flavor defines gravlax.
• Pressing with a heavy plate creates uniform pressure and prevents uneven curing.
• For extra aroma, add a few crushed coriander seeds to the cure mix.

Troubleshooting

Storage

Refrigerator: Store sliced gravlax in an airtight container for up to 3 days.

Freezer: Not recommended – texture changes after freezing.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The cured salmon can be prepared up to 5 days in advance; keep it wrapped tightly.
• The mustard‑dill sauce keeps refrigerated for 3 days; stir before serving.

Frequently Asked Questions