Gravad lax from Fish by Sophie Grigson and William Black

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

Accompaniments: Mustard sauce (for herring)

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

  • Eat Your Books

    Can substitute sea trout or mackerel for salmon fillets, and groundnut oil for sunflower oil. Salmon needs to cure in the refrigerator for at least two days but is best after four days.

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