Valentine Warner’s gravadlax

TV chef Valentine Warner became a friend the Peter’s Yard team back in 2008. He remains a fan to this day, listing us as one of his favourite suppliers.

Give me cured fishes, then give me more. The Scandinavians are the supreme masters of curing treatments. This recipe replaces white sugar with dark brown as it makes for a deeper and intriguing taste.


Serves about 12

For the salmon:

90g flaked sea salt
60g dark muscovado sugar
1 generous tablespoon ground white pepper
60g fresh dill, finely chopped
2 x 1kg sides fresh salmon, filleted and pin-boned.

For the dill sauce:

2 medium egg yolks
2 tbps white wine vinegar
1 tbsp mustard
200ml sunflower oil
1 tbsp caster sugar
3 tbsp finely chopped dill
flaked sea salt


Mix the salt, sugar and white pepper thoroughly.
Place 1 fish fillet, skin-side down, in a shallow dish.
Mix the chopped dill into with the salt, scatter evenly over the salmon.
Place the other fillet on top, skin-side up.
Cover with a piece of clingfilm and weight with a plate and a few cans.
Place in the fridge.
Turn the salmon over every 6 hours or so, spooning any juices between the halves. Replace the clingfilm and weights each time.
After 2 days, remove the salmon from the dish, pat dry with kitchen paper.
To make the sauce, place the egg yolks in a bowl and whisk in the vinegar, mustard and sugar. Then, gradually add the oil while whisking vigorously until the sauce is thick and glossy. Stir in the dill and season with salt.
Use a very sharp knife to cut the fillets diagonally towards the tail in thin slices.
Finally, serve with the dill sauce and Peter’s Yard crispbread.
Leftovers: The thin end may be a little salty but is good snipped into scrambled eggs.


Valentine Warner gravadlax



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