Salmon Gravlax - Great British Chefs
Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 500g of organic Scottish salmon fillet, pinboned and skinned
- 20g of salt
- 20g of sugar
- 2 tsp lemon zest
- 700ml of olive oil
- 90g of horseradish sauce
- 10g of wholegrain mustard
- 80g of dark muscavado sugar
- 30g of Dijon mustard
- 8g of salt
- 400g of Greek yoghurt
- 1/3 loaf of rye bread
- salt
- olive oil
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