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Gravlax salad

Gravlax salad

Total Time
20 min
20 min
0 min
You'll need to get organised in advance if you want to prepare this yummy plate. It requires a couple of days of curing – but the result is worth it



150 g, rock

Caster sugar

¼ cup(s), (55g)

Fresh dill

½ cup(s), chopped

Skinless salmon

300 g, trimmed

Mixed salad leaves

150 g

Lebanese cucumber

2 medium, thinly sliced

Green capsicum

1 medium, thinly sliced

Snow pea sprouts

100 g, trimmed


1 small, chopped

Olive oil

1 tbs

Lemon juice

2 tbs

Dijon mustard

1 tsp


4 medium


1 medium, (wedges), to serve


  1. Place a large piece of plastic wrap on a flat surface. Combine salt, sugar and dill in a medium bowl. Add salmon and turn to coat in curing mixture. Place salmon in centre of plastic wrap and top with any remaining mixture. Tightly wrap salmon in plastic wrap, then wrap with 2 more layers. Place salmon on a tray and top with another tray. Place three 400g cans (such as tomatoes or beans) on top to weigh salmon down. Refrigerate for 2 days, turning gravlax every 12 hours.
  2. Remove plastic wrap from gravlax. Scrape off any curing mixture and pat dry with paper towel. Using a sharp knife, cut gravlax into very thin slices.
  3. Combine lettuce, cucumber, capsicum, sprouts and avocado in a large bowl. Whisk oil, juice and mustard in a small bowl. Pour dressing over salad and toss gently to combine. Serve with gravlax, eggs and lemon wedges.


SERVING SUGGESTION: Wholegrain sourdough bread.To soft-boil eggs, place room-temperature eggs in a saucepan of cold water over medium heat. Bring to a gentle simmer and cook, stirring, for 4 minutes.