Blog Menu

Gin Cured Gravadlax with Pickled Cucumber and Mustard Sauce

This is has to be one of the easiest methods of preparing Salmon. You can do it the night before a celebration, leave it over night in the fridge and come out a culinary superstar when you place such a delicate, fresh dish on the table. It will disappear quickly!

Prep Time

        Prep time: 10 minutes
        Cook time: 10 minutes
        Yield: Serves 8-10


For Gravadlax:

    •    100ml gin
    •    100g sea salt
    •    100g caster sugar
    •    1 cup fresh dill, chopped
    •    1 tbsp juniper berries, crushed
    •    1 tbsp black peppercorns, crushed
    •    1kg Huon premium whole salmon fillet

For mustard sauce:

    •    1 tsp salt
    •    4 tbsps mayonnaise
    •    2 tbsps fresh dill, chopped
    •    4 tbsps wholegrain mustard

For pickle cucumber:

    •    1 tsp salt
    •    1/2 cup caster sugar
    •    1/2 cup rice wine vinegar
    •    handful fresh dill, chopped
    •    2 lebanese cucumbers, thinly sliced


To make the gravadlax:

  1. Combine salt, sugar, peppercorns, juniper and gin in a bowl, stir to combine.
  2. Place a piece of plastic wrap longer than the salmon on a work bench and scatter a little of the salt mixture over plastic.
  3. Lay salmon on top, pat remaining mixture onto flesh. Wrap and refrigerate, turning once, until lightly cured (8-10 hours).
  4. Rinse off salt mixture off the salmon, and pat dry with paper towel. Scatter over chopped dill, pat well into flesh, wrap with plastic wrap and refrigerate until required.
  5. To serve, slice very thinly at an angle and serve with slices of rye bread, pickled cucumber and mustard sauce.

To make the mustard sauce:
 Combine all ingredients in a small bowl. Pop in the fridge until ready to serve.

To make the pickled cucumber:
 In a large bowl, place vinegar, sugar, salt and stir until sugar is dissolved. And the cucumber and dill stir to combine and refrigerate until ready to serve. These pickles are best eaten on the day they are made.

This great family recipe is thanks to Huon Aqua at


Leave a comment

Please note, comments must be approved before they are published