Gravadlax (cured mackerel)

Name: Gravadlax (cured mackerel)
Total time: 10 min
Yield: serves 12
Cuisine: Scandinavian
Ingredients: 12 fillets mackerel skin on (ask your fishmonger to pin-bone them); 80g coarse sea salt; sugar 100g golden caster; (freshly ground) 15g white pepper; large bunch dill finely chopped

Published: December 19, 2014 at 2:28 PM

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serves 12

Easy

Total time: 10 mins

+ 2 days’ marinating

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This melt-in-your-mouth salmon dish is cured in the traditional Scandinavian way with sea salt, dill and pepper. Serve on toasted rye bread à la Scandi or with salad

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Alternatives

Complete the dish

Add a Scandi twist to your festive menu with this Swedish citrus-cured gravadlax, delicately flavoured with juniper, pink peppercorns, and zesty citrus for a fresh Christmas starter.

Ingredients

Nutrition

12 fillets mackerel

skin on (ask your fishmonger to pin-bone them)

cure

80g coarse sea salt
sugar 100g golden caster
(freshly ground) 15g white pepper
large bunch dill

finely chopped

Nutrition: per serving

kcal169
fat12.1g
saturates2.5g
carbs1.1g
sugars0g
fibre0g
protein14g
salt2.62g

Method

step 1

Mix the ingredients for the cure in a non-metallic bowl. Sprinkle a layer of the cure mix onto the surface of a baking dish. Add the mackerel then sprinkle another heavier layer of cure mix to cover the fish. Cover with clingfilm.
Put a chopping board on top of the fish, weighed down with some tins or jars, and put in the fridge overnight.
step 2

The next day, pour off any excess juice and put it back in the fridge for another night. Remove the board and weights, rub off the cure, rinse briefly and slice the flesh at an angle.
Remove the skin and serve with salad or on toasted bread with a mustardy dressing.

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