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