Raymond Blanc’s salmon gravadlax with cucumber and dill salad
- Published: 22 May 23
- Updated: 25 Mar 24
Raymond Blanc’s gravadlax is an ideal centrepiece for a celebration.
“This dish is truly fit for our king and will be a spectacular, regal feature of the feast at your coronation celebrations. It’s a favourite of mine – the clean slices of pink salmon contrasting beautifully with the green-tinged cucumber. I like to serve it with rye bread, and I know your efforts will win applause.”
One of the most famous chefs in the world, Raymond is self-taught, and his influence on gastronomy has been so great that he’s the only chef to have been honoured with both an OBE from Britain and the equivalent of a knighthood from France. Chef patron of Belmond Le Manoir aux Quat’Saisons, in Oxfordshire, his restaurant has retained two Michelin stars for over 38 years and many of his protégés have gone to achieve Michelin stars themselves.
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Serves 6-8 -
Hands-on time 35 min, plus 24 hours curing and 3 hours chilling
Nutrition
- Calories
- 154kcals
- Fat
- 10.4g (2.2g saturated)
- Protein
- 13.4g
- Carbohydrates
- 1.3g (1.3g sugars)
- Fibre
- 0.5g
- Salt
- 0.7g
delicious. tips
“Gravadlax epitomises the art of curing. The best, freshest salmon is cured by covering it in a mix of seasonings, dill and lemon zest. The rest is left mostly to Mother Nature’s ever-dependable cooking tool – time – and your kitchen friends, the freezer and fridge.”
The salmon can be cured well in advance, stored in the freezer for up to 3 months, before continuing from the beginning of step 3. Meanwhile the salad can be prepared a day ahead.
Try trout instead of salmon for a slightly different – yet just as good – texture and flavour.