Mary Berry Gravadlax With Mustard and Dill Sauce

The first time I made gravadlax, I was half-convinced I’d poison someone. Raw fish? In the fridge? For 24 hours? But Mary promised it was foolproof, and I trust her like I trust my kettle.

And sure enough, it worked like magic. The salt and sugar cure draws out the moisture and firms up the salmon just enough, and the mustard dill sauce—oh, the sauce! It’s like Scandi mayonnaise met a spoonful of sunshine. Creamy, sharp, herby. I’ve served this at Christmas, summer lunches, and even one awkward family brunch. It always goes down well.

Let me show you how to make this properly—and how not to panic along the way.

WHAT MAKES THIS RECIPE SPECIAL

• No cooking required – Just time and a bit of fridge space.
• That mustard sauce – A creamy dream with a whisper of vinegar and dill.
• Perfect make-ahead – Cure it the day before, serve when ready.
• Looks fancy, but is secretly simple – No special kit, just foil and a good knife.

INGREDIENTS + WHY THEY MATTER

• Salmon (600g, skin-on) – Go for a middle-cut fillet, ideally super fresh. Skin helps hold the shape while curing.
• Coarse sea salt (2 tbsp) – Draws out moisture. Don’t use fine salt—it’ll be too harsh.
• Caster sugar (2 tbsp) – Balances the salt and helps with curing.
• Dried dill (2 tbsp) – Gives that classic Nordic flavour.
• Dijon mustard (2 tbsp) – Smooth, punchy base for the sauce.
• Sunflower oil (75ml) – Neutral oil that emulsifies the sauce.
• Double cream (75ml) – Adds richness and a soft finish.
• White wine vinegar (1 tbsp) – For brightness and balance.
• Fresh dill (2 tbsp) – Stirred into the sauce for herby freshness.
• Lemon wedges + dill sprigs – Not just garnish. A squeeze of lemon really lifts the dish.

WANT TO CHANGE IT UP? HERE’S HOW

• Cream-free sauce? Skip the double cream for a sharper finish—it’ll taste more like a vinaigrette.
• Add horseradish – A spoonful stirred into the mustard sauce gives it a cheeky kick.
• No dill? Try tarragon or chervil in the sauce instead—it’s not traditional, but still lovely.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Fish too salty	Not enough sugar or time	Stick to the ratios and cure for 24 hours
Sauce split	Oil added too fast or too cold	Add oil slowly, whisk constantly
Fish tasted dull	Underseasoned or not pressed	Use weights and check your salt/sugar mix

HOW TO MAKE MARY BERRY’S GRAVADLAX WITH MUSTARD AND DILL SAUCE

CURE THE SALMON
Lay foil in a roasting tin. Place 600g salmon fillet, skin side down, in the middle.
Mix 2 tbsp dried dill, 2 tbsp coarse sea salt, 1 tsp pepper, and 2 tbsp caster sugar. Press the mix firmly over the fish.
Wrap tightly in the foil, press flat with a second tray, and weigh down (use tins). Chill for 24 hours.

MAKE THE SAUCE
Whisk together 2 tbsp caster sugar, 2 tbsp Dijon mustard, and 1 tbsp vinegar. Slowly whisk in 75ml sunflower oil until thick.
Fold in 75ml softly whipped cream and 2 tbsp chopped dill. Season to taste.

UNCOVER + SLICE
Unwrap the salmon. Wipe off any remaining cure. Slice thinly at a 45° angle, removing from the skin as you go. Aim for 2–3mm slices.

SERVE
Serve 4–6 slices per person with the mustard sauce, fresh dill, and lemon wedges. Great with brown bread or crusty sourdough.

TIPS FROM MY KITCHEN

• I chill the sauce for 30 minutes before serving—it thickens beautifully.
• Use a long, sharp knife to slice the salmon—it’ll glide more easily.
• If you’re nervous about raw fish, freeze the salmon for 24 hours beforehand—just to be extra safe.

STORAGE + SERVING

• Fridge: Keeps for up to 1 week, wrapped well. Store the sauce separately.
• Freezer: Freeze wrapped gravadlax (before slicing) for up to 1 month. Thaw overnight in the fridge.
• Serve with: Rye bread, cucumber salad, or a crisp white wine.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen salmon?
A: Yes—but defrost it fully and pat it dry before curing. Always buy good-quality fillets for this.

Q: How long should I cure it?
A: 24 hours is the sweet spot. Less, and the cure won’t penetrate; more, and it might get too firm.

Q: Can I double the sauce?
A: Definitely. It keeps well in the fridge and works with roast beef, smoked trout, even cold chicken.

Try More Recipes:

• Whole Sea Bass ​With Lime And Dill Butter
• Mary Berry Smoked Salmon and Watercress Pâté Recipe
• Mary Berry Avocado, Beetroot and Prawn Stack