Gravlax with horseradish creme fraiche

Gravlax with horseradish creme fraiche
  • 72:40 Prep
  • 6 Servings
  • Capable cooks

Accompany gravlax with light, zesty horseradish crème fraiche.

Featured in
Fish recipes, Salmon recipes


  • 1.5kg salmon fillet, skin on, pin-boned
  • 1 bunch of dill, leaves picked, coarsely chopped
  • 1/2 cup (170g) rock salt
  • 1/4 cup (60g) white sugar
  • 1 tablespoon coarsely ground white peppercorns
  • 2 tablespoons brandy
  • 1 fennel bulb, very thinly sliced
  • 100g baby rocket leaves
  • 1 tablespoon salted baby capers, rinsed, drained
  • Sliced rye bread, to serve
  • Lemon wedges, to serve

Horseradish cream

  • 250g cnt creme fraiche
  • 1 tablespoon horseradish cream


  • Step 1
    Line an oven tray with baking paper. Place the salmon, skin-side down, on the prepared tray. Combine the dill, salt, sugar and peppercorns in a small bowl. Sprinkle the dill mixture evenly over the salmon fillet. Drizzle evenly with brandy.
  • Step 2
    Cover with plastic wrap then a layer on baking paper. Place a large oven tray or roasting pan on top of the salmon and press down firmly with weights, such as cans. Place in the fridge for 24 hours.
  • Step 3
    Remove the weights from the salmon and drain off any liquid. Rewrap the salmon in plastic wrap and return to the fridge for a further 2 days.
  • Step 4
    Remove the salmon from the plastic wrap and scrape off the curing mixture. Use a long thin knife to cut into very thin slices.
  • Step 5
    To make the horseradish cream, combine the crème fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
  • Step 6
    Combine the fennel, rocket leaves and capers in a large bowl. Divide salad among serving plates. Arrange gravlax slices onto plates, dollop with horseradish cream and serve with rye bread and lemon wedges.

  • Author: Sarah Hobbs
  • Image credit: Georgie Cole
  • Publication:



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