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Gravlax with mustard & dill sauce


  • The day before serving, process 375 gm each salt and sugar with the cracked pepper and the citrus zest. Transfer to a bowl and mix. 
  • Spread one-third of the mixture onto a clean tray. Place one salmon fillet on top, skin side down, and press on half of the remaining mixture. Scatter 2 bunches chopped dill over, place the other salmon fillet on top, skin side up, and press down the remaining mixture on top. Then cover with plastic wrap and place another tray of the same size on top. Weigh down with large cans and refrigerate overnight. 
  • The next day, whisk the mustard with 1 tbsp sugar and seasonings, adding the oil little by little, continually whisking. Then mix in the vinegar with dill to taste. 
  • To serve, wipe the salmon clean, slice finely and arrange on a large plate. Then sprinkle the dressing over the top.


  • sea salt & freshly ground pepper
  • white sugar
  • 50 gm mixed white & black peppercorns, coarsely cracked
  • grated rind of 3 oranges
  • grated rind of 1 lime
  • grated rind of 1 lemon
  • 1 whole salmon, pinboned & filleted into 2
  • 2½ bunches dill, coarsely chopped
  • 1/3 cup Dijon mustard
  • ½ cup canola (or vegie) oil
  • a good splash of white wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm