Salmon gravlax, herbs and pickled cucumber


  • 200g salmon
  • 100g salt
  • 100g sugar
  • 5g thyme
  • 5g dill
  • 5g white pepper
  • 5g sage
  • 1 cucumber
  • 250g water
  • 250g white vinegar
  • 5g mustard seed
  • 2 bay leaves
  • 1 garlic clove
  • Pepper
  • Oil


First, dry the salmon and remove the bones. Once it’s clean, pack the fish covered with salt and sugar and leave it in the chamber for 24 hours.

After 24 hours, wash it thoroughly and cover it with the dry herbs. Leave it for another 24 hours.

Meanwhile, make a mixture with the water, vinegar, mustard seeds, garlic and bay leaves and boil it. Let it cool. Then, peel the cucumber, remove the seeds, cut it into cubes and pack it with the previous mixture for 8 hours.

Para acabar, laminamos el salmón con un cuchillo largo y lo acompañamos del pepino y unas tostas.

En esta receta, el vacío nos ayuda a acelerar los procedimientos y a realzar los sabores.