• Salmon gravlax, herb creme fraiche, Melba toast

This recipe originates from Norway.

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1 x 2kg salmon (1 side with skin on)

Cure mix
3 cups rock salt
½ cup soft brown sugar
zest of 2 lemons
zest of 2 limes
zest of 2 oranges
30ml cognac
bunch of dill, chopped
bunch of fennel tops, chopped
Melba toast

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Blend everything together and rub all over the salmon and refrigerate for no longer then 3 hours.

Wash off and pat dry. Place chopped dill and fennel on top and slice thinly.

Toast bread, cut off sides. Slice through the centre and cut on an angle. Drizzle with extra virgin oil and season. Toast under salamander.

Serve with herb crème fraîche (chopped dill mixed with the crème fraîche).