Gravadlax | olivemagazine

Gravadlax

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.