Gravadlax
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
- 1 side salmonskin on
- 150g coarse sea salt
- 150g golden caster sugar
- 3 tbsp coriander seedscrushed
- 1 tbsp black peppercornscrushed
- a small bunch dillplus 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 dillchopped
Nutrition: per serving
- kcal248
- fat14.8g
- carbs8.1g
- protein20.7g
- salt2.6g
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.