Gravlax of Salmon with Crab -The Saddle Room at The Shelbourne Hotel


Prep Time: 


Cook Time: 



  • 1 - 2 People


Pickle Juice
Equal quantity of sugar and champagne vinegar
100g of mustard seeds.

1 Small Cucumber

2 Small Beetroots - golden and red Beets if possible
1 Radish

Medium Crab
3 Tablespoons Crème Fraiche
1 Lemon
1 Tablespoon Parsley
Seasoning - Sea Salt & Black Pepper

2 x 150 g Salmon Fillets
100g Sugar
50g Salt
Zest 3Lemons, 3 Limes, 3 Oranges
Chopped Dill

Lemon Puree
7 lemons
480g Sugar
Tablespoon Chopped Dill
Greek Yoghurt


Pickle Juice
Add the sugar and champagne vinegar to a heavy saucepan
Bring to the boil and simmer.
Add mustard seeds and leave to cool

Dice cucumber to ½ centimetre. Pour cold pickle juice over and leave for 2 hours.

Finely slice beetroot on mandolin. We use golden and red Beets
Place on a layer of Clingfilm. Pour pickle over and place another layer of Clingfilm over the beets. Press lightly.
Finely slice radish on mandolin.

Pick crab and mix with crème fraiche, lemon and parsley. Season to taste

Make a sugar salt mix with a 2:1 ratio. (100grams sugar: 50grams salt)
Mix zest of 3 lemons, 3 limes, 3 oranges and chopped dill through the sugar mix
Rub into the salmon well and leave for 18 hours.
Next day wash the sugar mix off the salmon. Chop fresh dill and place on salmon.
Slice finely

Lemon Puree
7 lemons juiced
Use 5 of the lemons, blanch and refresh 7 times
Blits skin, juice and 480g sugar and pass.
Chop a small of dill through Greek yoghurt.


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