Salmon gravlax with horseradish

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.

First published in 2015

Ingredients

Metric

Imperial

Salmon gravlax

Horseradish and mustard sauce

To plate

  • 1/3 loaf of rye bread
  • salt
  • olive oil

Equipment

  • Thermometer
  • Parchment paper

Method

1
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
2
Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour
3
Once the salmon has cured, wash the mixture off with cold water and pat dry
4
Pour the olive oil into a saucepan and warm up to 45-50°C. Cook the salmon in the oil for 10-12 minutes
  • 700ml of olive oil
5
Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside
6
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
7
Preheat the oven to 160°C/gas mark 3
8
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
  • 1/3 loaf of rye bread
  • olive oil
  • salt
9
Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve
First published in 2015

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

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