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Cheat’s citrus gravadlax recipe

Cheat’s citrus gravadlax recipe

7 ratings

Traditional gravadlax takes 2-4 days to cure, but this cheat’s recipe means you only need to marinate the salmon for an hour in the fridge – making this a super easy starter for a special occasion. Orange and lemon combine with classic flavours of fennel and dill for a sharp marinade that cuts through the rich smoked salmon. See method

  • Serves 6
  • 25 mins to prepare, plus 1 hr marinating
  • 82 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • ½ tsp fennel seeds, toasted
  • ¼ tsp caster sugar
  • 30g pack dill, leaves finely chopped
  • 2 lemons, zested, 1½ juiced, ½ cut into small wedges
  • 1 orange, zested and juiced
  • 2 x 100g packs Tesco Finest wild Alaskan smoked salmon
  • 1 fennel bulb, thinly sliced, fronds reserved
  • 1 tbsp extra-virgin olive oil

To serve (optional)

  • rye bread, thinly sliced and toasted
  • soured cream
  • cornichons
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    2g 2%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 3.9g Protein 9.2g Fibre 0.7g


  1. Use a pestle and mortar to crush the fennel seeds, sugar and a large pinch each of salt and pepper. Mix with 2 tbsp of the chopped dill, the juice of 1 lemon and the lemon and orange zest.
  2. Arrange the salmon in a single layer over a large serving plate and spoon the citrus-fennel seed mix over the top to coat. Cover and transfer to the fridge to marinate for 1 hr.
  3. Meanwhile, put the fennel in a bowl and pour over the remaining lemon juice, the orange juice and the oil; season and stir to mix.
  4. When ready to serve, remove the salmon from the fridge and arrange the fennel slices over the top. Garnish with the remaining dill, the fennel fronds and the lemon wedges. Serve with toasted rye bread, soured cream and cornichons, if you like.
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