Wednesday 18 December 2013

No Room For A Saviour

Gravlax is a Nordic dish of cured salmon and can be easily prepared at home. Many people will be so super impressed with you if you serve them a platter of this pretty and sophisticated hors d'oeuvres.  The steps are easy and quick to prepare, with minimal equipment and inexpensive ingredients.

Get a piece of freshest salmon you can find, rub equal parts of salt and sugar, any spices you like and add plenty of chopped dills. Wrapped in cling wrap and leave it for two to three days in the fridge.
Rinse the salt and dill off. Slice thinly and serve with a dressing, eat with rye bread or crackers. That simple, but so amazingly delicious. Good as sides with scrambled eggs or on salad too.

Do check out my other gravlax recipes here and here

Adapted from Bill Granger redon.line


3 tsp coriander seeds
2 tsp white peppercorns
2 tsp black peppercorns
3 tbsp sea salt
800g side of salmon, with skin, trimmed
large bunch of dill, roughly chopped

Mustard dill dressing

1 tbsp Dijon mustard
1 tbsp caster sugar
1 tsp sea salt
2 tbsp white wine vinegar
125ml light flavoured oil, such as sunflower (canola oil)
2 tbsp dill, chopped


  • Dry-toast the coriander and peppercorns in a frying pan over a medium heat, until fragrant.
  • Transfer to a mortar and pestle, and grind to a powder. Stir in the salt and sugar

  • Put the salmon, skin-side up, in a wide, shallow dish. Scatter with a third of the spice mix. 

  • Press a third of the dill on to the skin.

  • Turn the fish over and scatter with the rest of spice mix and the remaining dill.
  • Cover fish tightly with clingfilm and weigh down with a baking tray and some heavy tins.

  • Put in the fridge for 2 to 3 days, turning every 12 hours.
  • Unwrap the dish and brush the dill off the fish. Place salmon, skin-down, on a chopping board and carefully cave very thin, diagonal silvers of pink flesh.(rinsed)
  • For the dressing, whisk the mustard,sugar,salt and vinegar until the sugar has dissolved.
  • Whisk in oil, pouring it in a thin stream. Stir in the dill.
  • Drizzle the dressing over the salmon and serve with rye bread(crackers) 

Linking this post to Cook Like A Star 'Bill Granger' hosted by Zoe, Mich and Yen

No Room For A Saviour (Luke 2:1-8) (Expository File)

Luke records an important historical event that took place during the days of Caesar Augusta. Joseph and Mary travelled to Bethlehem because it was time for enrollment. There was someone else that went with them that day. Mar was carrying the world's Saviour inside her. The city was crowded because many had come to be enrolled and there was no room in the inn for Joseph, Mary and our Savior.
today, the hearts of many are like that little inn of Bethlehem; crowded with sin; crowded with worldly cares,pleasures,prizes and pursuits; and crowded with human wisdom; so much so that they have no room for the Saviour in their lives. Jesus said,"Behold I stand at the door and knock, if any may hear my voice and open the door, I will come in to him, and will sup with him, and he with me" (Revelation 3:20).
Will you open the door of your heart and give the Saviour room in your life?


  1. i hv never tried preparing or curing any meat least salmon sounds safer to me...hehe..and the process here doesnt sound complicated at all..

    1. Yes, it is easy, and safe to eat if you do it right.

  2. Hi Lian,

    We are not a big fan of cured meat or fish but I'm willing to give it a go in the future... and I will also know your blog is the place to go if I need to try some gravlax recipes.


    1. Hi Zoe, refer to the gravlax with avocado dressing. That is the best.

  3. This cured meat sounds really delicious. Love the flavours of the herbs.

    1. It is Mich. Saves a lot of time for preparing starter.

  4. Oh wow, I never thought of making my own, but you make it sound so easy! Looks great too.

    1. Hi Yen, try it with your scrambled eggs:))


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