Gravadlax
- Preparation and cooking time
- Total time
- + 24 hours chilling time
- A little effort
- Serves 10
Ingredients
- 1 side salmon, skin on
- 150g coarse sea salt
- 150g golden caster sugar
- 3 tbsp coriander seeds, crushed
- 1 tbsp black peppercorns, crushed
- a small bunch dill, plus 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 dill, chopped
Method
- STEP 1
To make the cure, whizz the ingredients together in a food processor.
- STEP 2
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.
- STEP 3
Wrap the clingfilm tightly around the salmon.
- STEP 4
Put another baking tray on top and weight it with tins. Put in the fridge for 24 hours.
- STEP 5
Unwrap the salmon, rinse the cure off, pat dry and put the fish on a board.
- STEP 6
Cover with a fresh layer of finely chopped dill and pat it down so it sticks.
- STEP 7
Carve the salmon into thin slices, starting from the tail end, with the knife at a low angle.
- STEP 8
Whisk the sauce ingredients together and serve with the salmon, some rye bread and salad.
