Trout Gravadlax with Broad Bean and Cucumber Salad Recipe

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20 min

Nutrition per portion

Calories 300 kCal 15%
Fat 12g 17%
  -  Saturates 1g 5%


  • 50g (2oz) sea salt (Maldon or Cornish)
  • 30g (11/4oz) caster sugar
  • 1tsp coarsely ground black pepper
  • 15g (1/2oz) bunch dill
  • 4 trout fillets, approx 120g (41/2oz) each, all bones removed, skin on
  • 2tsp Cognac
  • For the salad:
  • 1dsp Dijon mustard
  • 1tsp caster sugar
  • 1dsp white wine vinegar
  • 3dsp groundnut or other flavourless oil
  • 2 shallots, peeled and finely chopped
  • 300g (10oz) broad beans (shelled weight), blanched, outer skin removed
  • 1/2 cucumber, peeled, deseeded, halved lengthways and thinly sliced


  • To make the gravadlax cure, mix together the salt, sugar, black pepper and a few roughly chopped sprigs of dill. Place the trout fillets on a large plate or plastic tray. Sprinkle the Cognac evenly over the fillets and then sprinkle over the salt and sugar mixture. Place a sheet of greaseproof paper over the trout fillets, place a plate or tray on top and then weight down the trout with a couple of tins. Place in the fridge for 24 hours. After this time, wash the trout fillets well under cold water to remove the cure and pat dry.

  • Finely chop the remaining dill and sprinkle evenly over each trout fillet, pressing down well. Store in the fridge until ready to serve.

  • To make the salad, place the Dijon mustard, sugar and vinegar in a bowl, stir well then gradually whisk in the oil. Add the shallots, broad beans and cucumber and mix well.

  • To serve, thinly slice the trout fillets from the tail end. Divide evenly between the plates, along with the broad bean and cucumber salad, and serve. The gravadlax will keep for 4 days covered in the fridge.

Top Tip

We use surgeon’s tweezers (from specialist pharmacies) to remove the small pin bones. When filleting your trout, use a very sharp knife and start from the tail end, keeping it almost flat.

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