Gravadlax
Serves 10
A little effort
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+ 24 hours chilling time
Gravadlax is a real show-stopping centrepiece for a festive spread. Making this Scandi classic is easier than you think with step-by-step help from olive's test kitchen
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- 1 side salmonskin on
- 150g coarse sea salt
- 150g golden caster sugar
- 3 tbsp coriander seedscrushed
- 1 tbsp black peppercornscrushed
- a small bunch dillplus extra to finish
- 3 tbsp Dijon mustard
- 2 tbsp clear honey
- 3 tbsp cider vinegar
- 1 tbsp light muscovado sugar
- 3 tbsp groundnut oil
- a handful dillchopped
Nutrition: per serving
- kcal248
- fat14.8g
- carbs8.1g
- protein20.7g
- salt2.6g
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To make the cure, whizz the ingredients together in a food processor.
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Put a double sheet of clingfilm on a large baking tray and lay the salmon fillet on top, skin-side down. Spread the cure all over.
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Wrap the clingfilm tightly around the salmon.
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Put another baking tray on top and weight it with tins. Put in the fridge for 24 hours.
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Unwrap the salmon, rinse the cure off, pat dry and put the fish on a board.
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Cover with a fresh layer of finely chopped dill and pat it down so it sticks.
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Carve the salmon into thin slices, starting from the tail end, with the knife at a low angle.
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Whisk the sauce ingredients together and serve with the salmon, some rye bread and salad.
