Salmon gravlax with horseradish
by Agnar Sverrisson
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Ingredients
Fish & Shellfish
500g of organic Scottish salmon fillet, pinboned and skinned
Store Cupboard
20g of salt
20g of sugar
90g of horseradish sauce
10g of wholegrain mustard
80g of dark muscavado sugar
30g of Dijon mustard
8g of salt
salt
Fruit & Vegetables
2 tsp lemon zest
Oils & Vinegars
700ml of olive oil
olive oil
Dairy
400g of Greek yoghurt
Bakery
1/3 loaf of rye bread