Cured salmon (Viking Gravadlax)

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  • 100g sea salt
  • 80g honey
  • 30g dill (finely chopped)
  • 12 juniper berries (crushed)
  • A splash of mead
  • 2 salmon fillets


Mix the Salt, honey, dill & berries well.

Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the salt mix.

Place the second fillet, skin side up, on top and wrap tightly in the cling film.

Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turn every 12 hours.

Drain any surplus liquid before serving.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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