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Gravadlax with celeriac & fennel salad

8 servings


40 minutes

total time


350-400g gravadlax or smoked salmon

1 tsp wholegrain mustard

1½ tsp honey

2 garlic cloves , crushed

5 tsp cider vinegar

7 tbsp extra virgin olive oil (a fruity one, not a bitter Tuscan one)

2 tbsp single cream

juice 1 lemon (you may not need it at all)

300g celeriac

1 large fennel bulb

¼ red onion

1 small red apple

1 small green apple

15g bunch dill , leaves only, roughly chopped


Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning – it should be sweet-sour.

Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.

Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways – the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.

Cut the onion as finely as possible (it’s best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there’s no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.

Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.


Serving Size




Total Fat

15 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat





1.2 mg

Total Carbohydrate

7 g

Dietary Fiber

3 g

Total Sugars

6 g


14 g

8 servings


40 minutes

total time
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