Saffron Gravlax
  • 250g Fresh Atlantic salmon, pin bones removed (eye brow tweezers work well)
  • 250g salt
  • 200g white sugar
  • 1 sachet saffron
  • 2 tbsp dill finely chopped
  • 1 tsp rock salt
  • 1 tsp juniper berries
Saffron Gravlax

There is nothing like putting a dish on the table that looks really impressive, which you made yourself with very little effort. This recipe for gravlax is one such recipe. Curing your own salmon is so simple but does need to be started the day before you want it, and once your friends have tasted it, they will all be demanding the recipe.


Score the salmon skin, 3 - 4 times, be sure to only just get through to the flesh.
Grind rock salt, saffron and juniper berries in a mortar and pestle.
Mix salt and sugar together, place 1/4 of the mix in a deep plate, and place the fish skin side down. Place spice mix on top, add dill and spread evenly.
Cover the fish with more salt and sugar mix. Cover and put a weight on it, place in the fridge for 12 hrs.
Inspect and add more salt and sugar mix if necessary. Leave for another 12hrs, rinse the salt off and slice finely.
Tips: serve on fresh rye bread with goats cheese and a little more dill