Recipe: Salmon Gravadlax

Our guest chef, Roger Barstow shares with us his delicious recipe to marinate fresh salmon using a Howards Vacseal container to dramatically cut down marination time from 24 hours to 2 hours. View the Christmas Catalogue HERE.

Roger Barstow

Roger Barstow

Guest Chef

This is one of his favourite prepare ahead of time dishes for Christmas as his family loves it.

Salmon Gravadlax with Mustard Sauce


  • 1kg salmon fillet, scales and pin bones removed

Salt Mixture

  • 110g white sugar
  • 130g sea salt
  • 10g crushed peppercorns
  • 1 bunch of dill, chopped
  • 10 juniper berries

Mustard and Dill Coating

  • 1tbsp of Dijon mustard
  • 1 bunch of dill, chopped

Mustard Sauce

  • 200g crème fraiche
  • 50ml lemon juice
  • 65g Dijon mustard
  • 4g sea salt
  • A few twists of freshly ground black pepper

We recommend using a Howards 1.3l VacSeal Container to reduce the marination time from 24 hours to 2 hours. The vacuum opens up the pores in the fish allowing the salting process to work faster.

(See for the full range of vacseal containers).


1. Salt the fish

Place the dill with the crushed peppercorns and juniper berries into a bowl with sugar and sea salt. Put half the mix into your 1.3L VacSeal container; add the salmon, followed by the remaining salt mixture.

2. Marinate using VacSeal

Seal and remove the air from the VacSeal container by pressing down firmly on the centre of the lid (not the green pressure release valve). Refrigerate for two hours in the VacSeal or 24 hours with a regular container.

3. Rinse then coat fish

Remove the salmon from the marinade, rinse salmon and container in cold water and dry. Put back into your Vacseal, brush with Dijon mustard and cover with the remaining chopped dill. Seal the container, refrigerate and remove fish when ready to serve.

4. Create Mustard Sauce and Serve

Combine the Mustard Sauce ingredients together and check for seasoning. Thinly slice the salmon, serve with Mustard Sauce and garnish with micro herbs.



Howards Storage World would like to thank Roger Barstow for sharing this wonderful recipe with us.

© Copyright Howards Storage World, 2014.