December Eats | Gravlax Salmon

From the King of Cornwall, Rick Stein

Preparing delicious festive food for large numbers can spur on scenes of panic and potential kitchen nightmares. Yet it can also conjure up jovial scenarios in which culinary favourites such as pigs-in-blankets and gallons of mulled wine are hotly anticipated year after year. Not wanting to let go of the festive feasting, we asked ourselves which dish could extend beyond the Christmas table. So we looked to none other than Rick Stein for his perfect Gravlax Salmon recipe – not only a Christmas favourite but a fantastic snack and dinner party showpiece for all year round.

Rick Stein’s Gravlax Salmon

Serves 6


2 x 750g skin – on salmon fillets Alternative fish: ocean trout, sea trout
1 large bunch dill, roughly chopped
100g coarse sea salt
75g white sugar
2 tbsp crushed white peppercorns

For the horseradish and mustard sauce:
2 tsp finely grated horseradish (fresh or from a jar)
2 tsp finely grated onion
1 tsp Dijon mustard
1 tsp caster sugar
2 tbsp white wine vinegar
A good pinch of salt
175ml double cream

Image courtesy of Pinterest


Put one of the salmon fillets, skin-side down, on to a large sheet of cling film. mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon. Place the other fillet on top, skin-side up.

Tightly wrap in 2 or  3 layers of cling film and lift on to a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weigh it down. Refrigerate for 2 days, turning the fish every 12 hours so that the briny mixture, which has developed inside the parcel, bastes the outside of the fish.

For the horseradish and mustard sauce, stir together all the ingredients except for the cream. Whip the cream into soft peaks, stir in the horseradish mixture, cover and chill.

Remove the fish from the briny mixture and slice it as you would smoked salmon, then serve with the sauce.

Watch Rick’s Son make it here:

Video courtesy of

Hailing from Cornwall, Rick Stein is one of most famous chefs from the UK, primarily known for transforming the way we enjoy seafood. His restaurant in Porthleven is conveniently located near Little Cottage and fantastic for lunch or dinner.