Salmon Gravlax, Homemade Crumpets, Lemon & Crème Fraiche

09th May 2022

This recipe comes from Dan Turner – Head Chef at The Kennels. Enjoy this as a healthy breakfast or lunch recipe.

Serves four people.



For the salmon gravlax
1 x 500g piece of organic salmon fillet
75g sea salt
50g Muscovado sugar
7g coriander seeds, lightly toasted
5g fennel seeds, lightly toasted
2 dried juniper berries
1 orange, zest of
1 tablespoon Dijon mustard
1 bunch dill, finely chopped
1 lemon
Crème fraîche, to serve
For the homemade crumpets
150g water
5g yeast
150g flour
5g salt
10g sugar
3g baking powder
42g water


To make the salmon gravlax

  • Pat the salmon fillet dry with kitchen paper and gently feel for any small bones left in the salmon.
  • Tip salt, sugar, toasted spices and the zest of an orange into a blender and lightly pulse until you have a coarse mixture. Using some cling film gently lay the salmon fillet skin side down and generously pack the cure mixture onto the salmon. Carefully wrap the salmon to create a small parcel.
  • Place the fish into a shallow tray in the fridge for 24 hours, turning every 12 hours or so. This will give the gravlax a light cure.
  • To serve – unwrap the fish, rinse off the cure mixture and pat dry with kitchen paper. Carefully brush the cured salmon fillet with a light coat of Dijon mustard and sprinkle with the finely chopped dill.
  • Slice into long, thin slices, leaving the skin behind.
  • Serve the gravlax onto a large platter with warm crumpets, lemon wedges and crème fraîche.

To make the homemade crumpets

  • Stir together yeast and 150g of warm water into a bowl and leave to stand for 10 minutes.
  • Add flour, salt and sugar into the water and yeast mixture. Combine until smooth consistency is achieved. Cover and prove in a warm place until doubled in size (roughly 30 minutes).
  • In a separate bowl mix 42g of cold water and baking powder and stir together. Add the baking powder mix to the pre-proved yeast dough mix. Cover and prove again for 20 minutes.
  • Lightly oil a heavy based frying pan and heat over a medium-low heat. Place greased crumpet rings into the pan and carefully spoon the crumpet batter into the rings, so the rings are half filled. Reduce heat, and gently cook on a low heat until the tops look set, about 10 minutes.
  • Flip the crumpets over and cook for a further five minutes until golden brown and firm. Repeat with the remaining batter.
  • Serve warm, alongside the salmon.
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