Cured salmon bagels with cucumber and coriander salad

If you’ve never tried making your own salmon gravlax, you need to give it a try. This recipe for cured salmon is perfect for stuffing into bagels and serving for a delicious summer brunch

  • 20 mins preparation
  • 15 mins cooking
  • 48 hrs marinating
  • Serves 10
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Cured salmon
  • 3 tablespoon coriander seeds
  • 4 tablespoon peppercorns
  • 800 gram side salmon, skin on and pin-boned (get your fishmonger to do this for you)
  • 1/4 cup picked dill leaves
  • 6 tablespoon salt
  • 4 tablespoon brown sugar
Cucumber and coriander salad
  • 2 Lebanese cucumbers, peeled into thin strips with a peeler (discard outer layer)
  • 1 cup picked coriander leaves
  • 1/2 red onion, thinly sliced
  • juice 1 lime
  • 1 teaspoon sesame oil
  • 8 or 10 good-quality bagels or any good-quality bread rolls, halved
  • wholegrain mustard


  • 1
    Place coriander seeds and peppercorns in a dry frying pan and toast on a high heat for a couple of minutes until fragrant. Tip into a mortar and pestle and grind to a powder.
  • 2
    Place a large sheet of plastic wrap in a large, deep dish. Place the salmon skin-side down in the dish.
  • 3
    Evenly scatter over the powdered mixture and dill leaves. Mix together salt and sugar in a small bowl and scatter evenly over the salmon.
  • 4
    Place another layer of plastic wrap on top and wrap the salmon tightly then weigh it down by placing a tray and some heavy tins on top. Place in fridge for two days to cure.
  • 5
    Remove salmon, unwrap and wash under cold water then pat dry.
  • 6
    For the salad, place the cucumber in a bowl, add coriander leaves, red onion, lime juice, sesame oil and a pinch of salt and mix well.
  • 7
    Slice salmon into thin strips. Warm bagels in a 180°C oven for 2-3 minutes, brush with mustard and fill with salmon and salad.


  • Begin the curing process two days in advance for the ultimate effect.

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