Salmon gravlax platter

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 225g rock salt

    165g white sugar

    ½ cup coarsely chopped dill

    2 tsp finely grated lime rind

    1 tsp white peppercorns, crushed

    750g centre-cut piece salmon fillet, skin-on, pin-bones removed

    1 large loaf dark rye bread (700g), thinly sliced

    ½ cup gherkins

    250g mini cucumbers (qukes), sliced thinly lengthways

    110g red radish, thinly sliced

    100g red onion, thinly sliced

    ½ cup loosely packed fresh dill sprigs, extra

    180g crème fraiche


  • Combine salt, sugar, chopped dill, rind and pepper in a medium bowl. Spread half the salt mixture over the base of a shallow 20cm x 28cm ceramic or glass dish. Place salmon, skin-side down, on salt mixture. Top with remaining salt mixture. Cover salt directly on the surface with plastic wrap. Place another dish on top; weigh down with cans of food. Refrigerate for 24 hours, turning halfway through. Remove salmon from the dish; discard salt mixture. Brush salt mixture from salmon. Place salmon on a plate; cover with plastic wrap. Store in the fridge until ready to serve.

    Preheat oven to 180°C. Roll bread slices with a rolling pin until 3mm thick. Place, in a single layer, on an oven tray. Bake for 15 mins or until dry and crisp.

    Place salmon on a large platter; slice very thinly on an angle. Arrange gherkins, cucumber, radish and red onion alongside salmon; top with dill. Serve with creme fraiche and crispbread.