Mary Berry Gravadlax Recipe

This Mary Berry Gravadlax recipe is a sophisticated and authentic Scandinavian dish, which calls for fresh salmon fillets and aromatic dill. It’s an impressive make-ahead party piece, ready in about 24 hours (curing time).

Mary Berry Gravadlax Ingredients

For the Salmon

• 2.25 kg (4½ lb) whole fresh salmon, boned and cut lengthways into 2 fillets (skin on)
• Fresh dill sprigs, to garnish
• Lemon segments, to garnish

For the Pickling Mixture (Cure)

• 75g (2½ oz) granulated sugar
• 4 tbsp coarse sea salt
• 4 tbsp fresh dill, chopped
• Salt and freshly ground black pepper

For the Mustard Dill Sauce

• 3 tbsp Dijon mustard
• 2 tbsp caster sugar
• 1 tbsp white wine vinegar
• 1 egg yolk
• 150ml (¼ pint) sunflower oil
• 2 tbsp fresh dill, chopped

How To Make Mary Berry Gravadlax

1. Make the pickling mixture: In a small bowl, combine the granulated sugar, coarse sea salt, and chopped fresh dill. Season generously with black pepper. Stir well to mix the curing agents evenly.
2. Sandwich the salmon: Place one salmon fillet skin-side down on a large board or dish. Cover the cut surface of the pink flesh completely with the pickling mixture. Place the second salmon fillet on top, skin-side up, creating a sandwich with the cure in the middle.
3. Wrap and weight: Wrap the sandwiched fillets tightly in a double thickness of aluminum foil. Place the parcel in a large, shallow dish (to catch any potential leaks). Weigh the salmon down with kitchen weights or heavy cans.
4. Cure the fish: Place the weighted salmon in the refrigerator for 24 hours. Halfway through this time (after about 12 hours), flip the salmon parcel over to ensure it cures evenly.
5. Make the sauce: In a medium bowl, whisk together the Dijon mustard, caster sugar, white wine vinegar, and egg yolk. With the whisk running, gradually add the sunflower oil a little at a time (like making mayonnaise) until the sauce is thick and smooth. Season with salt and pepper, then stir in the chopped dill.
6. Finish the gravadlax: Unwrap the foil. You will notice a lot of sticky, salty liquid has drained from the fish; this is normal. Remove the salmon from the liquid and pat it dry with kitchen paper. Separate the two fillets.
7. Serve: Slice each fillet on the slant (diagonally), cutting the flesh away from the skin. The slices should be slightly thicker than smoked salmon. Garnish with dill sprigs and lemon segments, and serve with the mustard dill sauce and rye bread.

Recipe Tips

• Freezing tip: As Mary notes, the cured salmon is much easier to slice neatly if it has been frozen for about 4 hours beforehand. It firms up the flesh, allowing for paper-thin carving.
• The Salt: You must use coarse sea salt or kosher salt. Do not use fine table salt, as it is too harsh and will make the fish inedibly salty.
• Weights: You don’t need fancy weights; cans of tomatoes or beans placed on a baking tray or chopping board on top of the salmon work perfectly.
• Hygiene: Because the sauce contains raw egg yolk, use very fresh eggs (Lion stamped in the UK) or pasteurized eggs if serving to vulnerable groups. Alternatively, buy a jar of Swedish mustard sauce.

What To Serve With Mary Berry Gravadlax

This cured fish needs robust, earthy breads.

• Sourdough Rye Bread: The traditional Scandinavian pairing.
• Dark Pumpernickel: The dense texture complements the oily fish.
• Crispbreads: For a lighter, crunchy texture.
• Boiled Potatoes: If serving as a main course, warm new potatoes are excellent.

How To Store Mary Berry Gravadlax

• Refrigerate: Once cured and dried, the Gravadlax can be wrapped in fresh cling film and stored in the fridge for up to 3–4 days.
• Freeze: Gravadlax freezes beautifully. Wrap the cured fillets tightly and freeze for up to 1 month. Thaw in the fridge before slicing.

Mary Berry Gravadlax Nutrition Facts

• Calories: 395kcal
• Protein: 30g
• Carbohydrates: 6g
• Fat: 28g
• Saturates: 4g
• Sugar: 5g
• Salt: 2.1g

Nutrition information is estimated per serving (based on 16 servings).

FAQs

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