Salmon Gravlax with Horseradish

A simple but elegant smoked salmon canape with a kick! Perfect for impressing party guests
Salmon Gravlax with Horseradish
  • 10 people
  • 2 hours 30 mins
  • 2 hours 30 mins


Sprinkle half the salt, sugar and chopped lemon zest onto a flat tray and place the salmon fillet on top with the skin-side up

Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour

Once the salmon has cured, wash the mixture off with cold water and pat dry

Pour the olive oil into a saucepan and warm up to 45-50 degrees C. Cook the salmon in the oil for 10-12 minutes

Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside

To make the horseradish and mustard sauce, mix the mustard, sugar, salt and horseradish sauce together until the sugar has dissolved. Mix in the Greek yoghurt, then cover the mixture with cling film and leave in the fridge until ready to use

Preheat the oven to 160 degrees C/gas mark 3

Slice the rye bread and put onto a tray lined with parchment paper. Season the bread with a little olive oil and salt and bake in the oven for 5-6 minutes or until crisp

Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve

*With thanks to


  • Salmon gravlax

    20g salt
    20g sugar
    2 tsp lemon zest
    500g salmon fillet, pinboned and skinned
    700ml olive oil

    Horseradish and mustard sauce

    10g of wholegrain mustard
    80g of dark muscavado sugar
    30g of Dijon mustard
    8g of salt
    90g of horseradish sauce
    400g of Greek yoghurt

    1/3 loaf of rye bread
    olive oil

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