Swedish Gravlax with Rocket & Mustard Recipe


  • Scottish Salmon Filet (Skin On)
  • Granulated Sugar
  • Maldon Sea Salt
  • Chopped Dill (Large Bunch)
  • Wild Rocket Salad
  • Dijon Mustard
  • 1 Lemon
  • 2 tsp of Sugar
  • Beetroot (Sliced)
  • Pinch of Salt


  1. Lay the salmon skin down in a flat dish, removing the scales, white fat and any small bones.
  2. Mix 35g salt, sugar and dill in a bowl and then rub into the salmon ensuring the whole surface is covered. Then grate the zest of half the lemon over and rub into salmon.
  3. Cover the salmon with clingfilm and lay a chopping board over the salmon and weight down with tins. Leave in the fridge for 48 hours to chill and marinate.
  4. When it’s time to slice the gravlax, use a flat knife slicing in diagonal motions. Roll the slices in curls and place onto the rocket and arrange the sliced beetroot.
  5.  For the dressing mix 3 tablespoons of Dijon mustard, juice of half the lemon, 2 teaspoons of sugar and salt in a bowl and when combined drizzle over the salad.