4,168 likes, 113 comments - ricksteinrestaurants on November 28, 2025: "Rick and Jack’s gravlax recipe. The perfect Christmas Day starter. Serves 6 👉 Ingredients 2 x 750g salmon fillets, skin on 1 large bunch of dill, roughly chopped 85g coarse sea salt 85g demerara sugar 2 tbsp crushed white peppercorns Mustard dill sauce 3 tbsp Dijon mustard 1½ tbsp clear honey 1½ tsp apple cider vinegar 75ml sunflower oil Smallish handful of fresh dill, chopped 👉 Method 1) Put one of the salmon fillets, skin-side down, on a large sheet of cling film. Mix the dill with the salt, sugar and crushed peppercorns and spread over the salmon. Place the other fillet on top, skin-side up. 2) Tightly wrap the fish in 2 or 3 layers of cling film and lift it on to a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish to weigh it down. Refrigerate for 2 days, turning the fish every 12 hours so that the briny mixture, which develops inside the parcel, bastes the outside of the fish. 3) For the sauce, mix together the mustard, honey and vinegar, then gradually whisk in the oil until you have a smooth and emulsified mixture. Stir through the chopped dill. 4) Remove the fish from the briny mixture and slice it thinly, as you would smoked salmon. Serve with the sauce. This keeps for about 2 weeks. Happy cooking.".