Serve gravadlax for a stylish starter, then check out our hot-smoked salmon vol-au-vents and more smoked salmon starter recipes.
Ingredients
- salmon 1 side, skin on
- coarse sea salt 150g
- golden caster sugar 150g
- coriander seeds 3 tbsp, crushed
- black peppercorns 1 tbsp, crushed
- dill a small bunch, plus extra to finish
- Dijon mustard 3 tbsp
- clear honey 2 tbsp
- cider vinegar 3 tbsp
- light muscovado sugar 1 tbsp
- groundnut oil 3 tbsp
- dill a handful, chopped
Method
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Step 1
To make the cure, whizz the ingredients together in a food processor.
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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.
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Step 3
Wrap the clingfilm tightly around the salmon.
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Step 4
Put another baking tray on top and weight it with tins. Put in the fridge for 24 hours.
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Step 5
Unwrap the salmon, rinse the cure off, pat dry and put the fish on a board.
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Step 6
Cover with a fresh layer of finely chopped dill and pat it down so it sticks.
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Step 7
Carve the salmon into thin slices, starting from the tail end, with the knife at a low angle.
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Step 8
Whisk the sauce ingredients together and serve with the salmon, some rye bread and salad.
Nutritional Information
- Kcals 248
- Fat 14.8g
- Carbs 8.1g
- Protein 20.7g
- Salt 2.6g