1. Mix the salt and sugar in a bowl. Pack the salmon pieces with the mixture on all sides.
2. Pour over the lemon juice, sprinkle in the lemon zest, and drizzle with brandy if using.
3. Cover tightly and refrigerate for 36 hours. Turn the fish now and then so it cures evenly.
4. Take the salmon out, rinse it well, and pat it dry. It should feel firm.
5. Spread mustard over the surface of the salmon.
6. Top with fresh dill and a crack of black pepper.
7. Use a sharp knife to slice it into thin pieces.
8. Serve it cold with a tangy horseradish sauce or garlicky crème fraîche.
9. Add rocket, crunchy veggies, lemon wedges, and those toasted bread rings. The contrast of textures makes it feel like a dish from a high-end brunch spot.

To serve:

Horseradish sauce or crème fraîche (add a bit of chopped chili and minced garlic for heat)

Rocket, baby tomatoes, cucumber balls, radishes, lemon wedges, baby spring onions

Thin toasted slices of bread roll (brushed with olive oil and grilled until crisp)

Why Make This?

This Gravadlax takes very little hands-on time and rewards you with silky, flavor-packed slices of salmon. It’s bold, it’s fresh, and it makes any table look impressive. Serve it at a party or keep it for weekend breakfast with bagels or rye toast. Either way, it’s a crowd-pleaser.