Home » Recipes » Cured salmon breakfast stack with peppercorn, lime and dill macadamias

Cured salmon breakfast stack with peppercorn, lime and dill macadamias

This delicious breakfast stack makes a sensational weekend indulgence. If you don’t have time to cure your own salmon, store-bought gravadlax is a good substitute.
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Servings 4
Course Breakfast
Preference Gluten Free
Perfect for Weekend Wonder
Skill level Confident


For the cured salmon

  • 2 fillets of salmon skin on, equal sized and boned – approximately 500g in total
  • 1/4 cup good quality salt such as salt flakes
  • 1/4 cup caster sugar
  • 2 tbsp vodka
  • 1/2 cup dill finely chopped

For the tomatoes

  • 4 roma tomatoes halved
  • 1 tbsp macadamia oil

For the horseradish cream

  • 2 tbsp fresh horseradish finely grated – or 1 tablespoon prepared horseradish
  • 3/4 cup (150g) sour cream
  • 1/2 lime juiced

For the macadamias

  • 1/2 cup macadamias
  • 1 tsp green peppercorns crushed
  • 1 tsp salt
  • 1 tsp dill chopped
  • zest of 1 lime grated

To serve

  • 1 avocado
  • sliced mountain bread oven toasted


  • To make the salmon, lay one piece of salmon, skin side down on a large piece of plastic wrap. Combine the salt, sugar, vodka and dill in a small bowl. Pack the mixture over the flat surface of the salmon. Sandwich the other piece of salmon, skin side up, on top and gently press together. Wrap the layered salmon pieces tightly in the plastic wrap. Repeat with a second layer of plastic wrap and place in a dish or tray that another, slightly smaller dish or tray can sit on top of. Place the dish on top and fill with weights (cans of food are ideal) and refrigerate.
  • Refrigerate for 2 days, turning every 12 hours or so. When ready to serve, remove the plastic and discard along with any juice. Place the salmon on a board and using a very sharp knife, slice as thinly as possible. Set aside.
  • For the tomatoes, preheat oven to 180°C. Place the tomatoes on an oven tray and drizzle with oil. Roast for 30 minutes, or until the juices are bubbling and starting to caramelise.
  • To prepare the horseradish cream, combine all ingredients in a bowl and stir. Adjust lime juice to taste.For the macadamias, combine all ingredients on a baking tray and roast in the preheated 180°C oven for 10 minutes, until golden.
  • To serve, place the horseradish cream on a plate and arrange the avocado, salmon and tomatoes in a stack. Sprinkle with the roasted macadamias and serve with strips of toasted mountain bread.


Calories: 517kcalCarbohydrates: 24gProtein: 21gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 69mgSodium: 7763mgPotassium: 984mgFiber: 6gSugar: 17gVitamin A: 1352IUVitamin C: 22mgCalcium: 104mgIron: 2mg

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