Papaya Gravlax

by Edward Daniel
Papaya Gravlax recipe.

Guzzle something soft and slick down your gut.

Salmon-alt Papaya Gravlax marinaded in crushed juniper berries, smoked paprika and Arctic Sea salt. A touch of the Nordics straight to you.

This dish will topple your belief that vegan food can’t be simple to rustle up.

Make this:

  • When you’re wanting canapés on the go and you’ve got guests to wow at your soiree!
  • When you’ve got the in-laws over for the weekend and you’re wanting a create a massive impress
  • When you’re wanting to create a magical private evening with your other half and nothing but the bees knees will do and who knows where you’ll end up… Don’t say I didn’t warn you…

Papaya Gravlax was inspired when wanting an alternative to salmon gravlax; with a salt and sugar brine and additional juniper berries.

Papaya Gravlax is vegan, raw and paleo.


Edward x

Papaya Gravlax recipe.
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g papaya, skinned
  • For marinade
  • 1tbs nori/laver
  • 1tbs apple cider vinegar
  • 1tbs maple syrup
  • 1tbs sesame seed oil
  • 1/2tsp smoked paprika
  • Pinch of sea salt
  • ½ lime
  • 4 crushed juniper berries


  1. Make the marinade by combining the marinating ingredients in a mixing bowl.
  2. Either use a knife or a spiraliser to cut thin slithers of papaya.
  3. Marinade the papaya for about an hour.
  4. Lay the papaya flat on the dehydrating sheets and dehydrate for about 1 hour.
  5. Retain the marinade for dressing but remove the juniper berries.
  6. Serve the papaya with crackers or whatever you prefer. Garnish with dill and gently dress the papaya with a little of the marinade.


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