Pickled Scaled Gravlax


Chef Benoit

A simple gourmet meal.

Ingredient list



  • 500g Rainbow trout
  • 4 Strub’s Baby Dill Pickles
  • 4 tbsp. Coarse salt
  • 1 tsp. Ground pepper
  • 2 tbsp. Caster sugar
  • 2 tbsp. Fresh dill

Potato salad:

  • 8 Medium size cooked potatoes
  • 1/2 stalk Celery
  • 1/4 cup Mayonnaise
  • 3 tbsp. Strub’s Hot Banana Pepper Rings
  • 2 tbsp.Grainy mustard
  • 2 sprigs Dill
  •  Salt and pepper to taste

Horseradish mousse:

  • 150ml Whipping cream
  • 30g Strub’s Horseradish
  •  Salt and pepper to taste


Gravlax :

  • Rinse the trout fillet with cold water and sponge dry with absorbent paper towel.
  • Finely slice the dill stems and mix with the coarse salt, add pepper and sugar.
  • Coat both sides of the trout fillet with the coarse salt mixture and refrigerate for 24 hours.
  • Rinse the trout fillet for 2 minutes with cold water and place on absorbent paper.
  • Slice the trout pieces into 4 fillets.
  • Thinly slice the Strub’s Baby Dill Pickles.
  • Place the pickle rings on the trout fillets to replicate fish scales.

Potato salad:

  • Slice the potatoes into 1cm thick rings.
  • Chop celery into small pieces.
  • Finely chop the dill.
  • Finely dice the Strub’s Hot Banana Pepper Rings.
  • Mix all the ingredients and season to taste.

Horseradish mousse:

  • Strain the horseradish to obtain 3 tbsp.
  • Whip cream with a whisk until stiff peaks form.
  • Salt and pepper to taste.
  • Mix all ingredients together.

Leave a Reply

Your email address will not be published. Required fields are marked *