- Serves: 8
- Prep Time: 20 minutes plus 24 hours chilling time
- Effort: easy
- 1 tbsp sea salt
- 2 tbsp sugar
- 2 tbsp finely chopped fresh dill
- 1 tbsp black peppercorns, coarsely crushed
- 2 x 500 g fillets of salmon, with skin, scaled
For the dill sauce
- 2 tbsp Dijon mustard
- 1 tbsp caster sugar
- 1 egg yolk
- 150 ml sunflower or groundnut oil
- 1 tbsp white wine vinegar
- 3 tbsp chopped fresh dill
1. Make the gravadlax. Mix the salt, sugar, dill and pepper together. Choose a shallow-sided dish that will be a snug fit for the salmon. Sprinkle 2 tablespoons of the mixture over the base.
2. Put one piece of salmon, skin side down, on top of the sprinkled mixture.
Scatter over most of the remaining cure over the salmon and then lay the second fillet on top, skin side up - with the thick side over the thin part of the fillet below. Sprinkle the remaining cure over the top.
3. Cover with cling film or foil, then weigh down with a heavy plate or board, and leave for 24 hours in the fridge - turning the salmon over once or twice. It can be stored like this for up to 4 days in the fridge.
4. Make the dill sauce. Mix together the mustard and sugar with the egg yolk.
Gradually whisk in the oil as if you were making mayonnaise. Stir in the vinegar and dill. Taste and adjust the seasoning as necessary.
5. Wipe the salmon clean, and using a sharp knife, thinly slice it as for smoked salmon. If you pop the salmon into the freezer for 10-15 minutes beforehand its easier to slice. Serve with dill sauce and rye bread on the side if liked.
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