Gravlax from What to Eat Now: More Please! by Valentine Warner

  • dill
  • salmon
  • egg yolks
  • white pepper
  • German mustard
  • dark muscovado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on May 21, 2020

    This was absolutely delicious. I had 500g salmon (two large fillets) so I made a quarter of the curing marinade. For simplicity, I made half the dill sauce. Obviously this is meant to be served with rye bread, but I just can't get good rye bread here so I served with bagels and cream cheese, the gravlax on top with a good squeeze of lemon and a generous drizzle of the dill sauce. Absolutely delicious, and my family went crazy for it. We ate this as brunch, but would also be great as a starter at a dinner party, or possibly as a canape (though the dill sauce might be a bit messy). Only thing I'd say is that I ended up skinning the salmon before slicing up, so not sure it was worth the effort of descaling it first?

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