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Gravadlax
Published: December 10, 2015 at 8:47 AM
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Serves 10
A little effort
Total time: 15 mins
+ 24 hours chilling time
A star rating of 3 out of 5.1 ratingRate
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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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Serve gravadlax for a stylish starter, then check out our hot-smoked salmon vol-au-vents and more smoked salmon starter recipes. Also see more Scandinavian recipes, such as our smörgåsbord, Swedish meatballs, Scandinavian scallops and plenty more.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal248
- fat14.8g
- carbs8.1g
- protein20.7g
- salt2.6g
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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.
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