• Quick & Simple Cure — Just overnight in the fridge.
• Versatile — Serve on dark bread, gluten-free options, or crisp mixed greens.
• Flavor Profile — Bright dill, warm allspice and cloves, balanced with a punchy mustard butter and creamy finish.

Ingredients (Serves 4 as a starter)

• 5 oz (145g) sushi-grade white fish (bass, or snapper)
• 2 Tbsp (34g) coarse salt
• 2 Tbsp (25g) caster sugar
• 1 Tbsp (7g) ground black pepper
• ½ tsp (2g) ground allspice
• ½ tsp (2g) ground cloves
• 8–10 fresh dill fronds

Mustard Butter

• 2 Tbsp (28g) unsalted butter, softened
• 2 Tbsp (28g) Dijon mustard

To Serve

• Handful of watercress, lightly dressed with vinaigrette
• Crème fraîche or sour cream
• Dark bread rounds (or flax/millet bread for gluten-free)

Method

1. Mix the Cure — In a small bowl, combine the salt, sugar, black pepper, allspice, and cloves.
2. Cure the Fish — Pat the fish dry. Liberally sprinkle the cure mixture over both sides. Place half the dill fronds in a glass dish, lay the fish on top, then cover with the remaining dill.
3. Rest & Refrigerate — Leave at room temperature for 1–2 hours, then cover and refrigerate overnight (or up to 24 hours for deeper flavor).
4. Finish — Scrape off the excess cure and dill. Slice thinly if desired.
5. Assemble — Spread dark bread rounds with the mustard butter. Top with a slice of gravlax, a small bunch of dressed watercress, and a drizzle of crème fraîche or sour cream.

Chef’s Tips from YaDa Chef

• Use only the freshest sushi-grade fish for safety and flavor.
• The longer it cures (up to 36 hours), the firmer and more intensely flavored it becomes.
• Pair with chilled white wine, sparkling rosé, or a crisp gin & tonic.

This White Fish Gravlax proves that impressive dishes don’t need complicated techniques — just quality ingredients and a little patience.