The horseradish and mustard give this salmon canapé a nice, piquant kick. Agnar Sverrisson's salmon gravlax recipe is perfect for parties and events, and it's relatively easy to put together. Agnar Sverrisson recommends using organic Scottish salmon for this elegant seafood canapé

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°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 mustards, 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°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
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Salmon gravlax

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

To plate


  1. Thermometer
  2. Parchment paper

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Agnar Sverrisson's divine salmon gravlax recipe will suit a party or large gathering perfectly. A mustard and horseradish sauce gives the salmon a piquant counterpoint

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