Quick-pickled Salmon Gravadlax & Horseradish Cream

Lightly Seasoned Vinegar Blend is now available in Tesco and Morrisons.

Make this using Sarson’s Lightly Seasoned Vinegar Blend.


  • 1 heaped tbsp soft brown sugar
  • 3 heaped tbsp salt
  • ½ orange zest
  • 1 bunch of fresh dill
  • 2 × 150g salmon fillets, pinboned, skin on
  • 4 tbsp, sour cream
  • 1½ tsp horseradish
  • Salt
  • White pepper, ground
  • 6 vacuum packed beetroot
  • 2 tsp Sarson’s Lightly Seasoned Vinegar Blend
  • 1 bag salad leaves
  • Rye bread
  • 1 lemon


  1. Place the sugar, salt, orange zest and Sarson’s Lightly Seasoned Vinegar Blend into a bowl. Pick the dill leaves and add into a bowl with cold water, place into the fridge. Finely chop the stalks and add to the salt and sugar mixture, mix well. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated. Roll out 2 layers of cling film and place one salmon fillet skin side down, placing the other fillet skin side up. Wrap well and tight in cling film and place in the fridge for 5 hours.
  2. While you wait for the salmon, mix together the sour cream and horseradish, seasoned with a little salt and white pepper to taste. Place into the fridge until ready to serve.
  3. Taking the beetroot, cut into a dice. Place into a bowl and cover with the Sarson’s Lightly Seasoned Quick Pickle. Wait for 15 minutes.
  4. After the salmon has cured, the skin needs to be removed and then sliced as thinly as possible. After the salmon has cured it can keep wrapped in clingfilm for 2-3 weeks.
  5. Once you are ready to serve, put the rye bread into the toaster. Artistically add the horseradish cream, with the salmon and beetroot. Finished with the salad leaves and a wedge of lemon. Enjoy with the warm toasted rye bread.

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