Quick lemon gravadlax

This speedy, zesty version of the Swedish classic cuts the curing time to 30 minutes and makes a special starter for two

  • Prep:15 mins
    plus chilling, no cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 238
  • fat 17g
  • saturates 3g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 20g
  • salt 2.6g


  • 200g salmon fillet, preferably from the tail end
  • 1 tsp coriander seeds
  • ½ tsp golden caster sugar
  • white pepper, to season
  • zest and juice 1 lemon
  • 1 tbsp extra virgin olive oil
  • small handful chives, finely chopped
  • small handful dill, finely chopped
  • lemon slices
  • toasted rye bread or gluten-free bread
  • soured cream


Buying your fish

Ask your fishmonger for the freshest salmon possible, explaining that it will be eaten raw.


  1. Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.

  2. Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.

  3. In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.

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