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Mulberry cured Tasmanian salmon Gravlax


  • At least one day before serving, process the salt, sugar, mulberries and raspberries with the dill, lemon and orange zest and the Tazziberries until pureed and well combined.
  • Lay a sheet of clingwrap and then baking paper on a very large baking sheet. Place the salmon on top, skin side down, pour the berry puree over and evenly spread out. Wrap well in the baking paper and clingwrap, with an extra sheet or two of plastic if needed, to ensure no leakage. Then refrigerate for at least 24 hours.
  • When ready, wash most of the marinade off the salmon with cold water in the tray. Then pat dry using paper towels (or a clean tea towel), cut off both ends of the fish and finely slice on the diagonal.
  • Dress the lettuce leaves and tomatoes with oil and seasonings to taste.
  • Then serve the gravlax with a mound of the salad alongside.
  • Ashley Davis – Pure South Dining, Southgate


  • 120 gm rock salt
  • 85 gm raw sugar
  • 1 punnet mulberries
  • 1 punnet raspberries
  • ½ bunch fresh dill, chopped
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • a handful of Tazziberries (Tasmanian wild pepperberries) or whole black pepper
  • 1 side fresh salmon, pinbones removed
  • any baby lettuce leaves
  • cherry tomatoes, halved or quartered
  • extra virgin olive oil

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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