Homemade Gravadlax Cure with Dill Sauce

A Christmas special, our Gravadlax Cure with Dill Sauce.
Serves 8

For the Cure

1 x salmon fillet (1kg fillet side)
1 fennel bulb (or 1 bunch of dill)
1 beetroot
28g of black pepper
250g of sea salt
125g of sugar
125g of demerara sugar

Dill Sauce

English mustard
Cider Vinegar
Salt and Pepper

To Finish

English mustard
1 bunch of fresh dill


  1. Firstly, grate the beetroot and fennel into a bowl.
  2. Add black pepper and equal quantities of salt and sugar and mix.
  3. Add to a plastic bag along with the salmon. Leave in the fridge for 48 hours to marinade but can leave in longer if needed.
  4. For the Gravadlax sauce, mix the mustard, cider vinegar and oil. Finely chop your dill, add to the sauce along with a teaspoon of honey.
  5. Once your Gravadlax has cured, 48 hours later, cover the top with mustard.
  6. Finish by covering finely chopped dill.
  7. Slice, serve with the gravadlax sauce and enjoy!
Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.