- Serves: 4
- Effort: easy
- 100 g coarse rock salt
- 100 g caster sugar
- 1 tbsp white peppercorns, crushed
- 1 tbsp black peppercorns, crushed
- 2 lemons, zest only
- 2 large bunches dill, chopped
- 900 g thick salmon, skin on, scaled and pin bones removed
1. To make the curing mixture, mix the salt, sugar, crushed peppercorns and lemon zest together in a bowl.
2. Add half of the dill and stir to combine.
3. Line a large shallow, rectangular dish with cling film.
4. Sprinkle a quarter of the curing mixture over the base of the dish and lay one of the salmon fillets on top, skin-side down.
5. Sprinkle half the curing mixture on top and cover with the other salmon fillet, skin-side up.
6. Sprinkle the remaining curing mixture on top and wrap the salmon fillet in cling film. Weigh the salmon fillets down with a heavy weight to help remove any excess liquid or moisture.
7. Place in fridge for 3-4 days, turning the salmon over every 6 hours.
8. When the curing period is over, rinse the curing mixture off the gravadlax and pat dry with absorbent paper.
9. Lay a large piece of cling film on the work surface and place one of the salmon fillets on top, skin side down.
10. Cover with the remaining dill and place the other salmon fillet on top, skin side up. Wrap tightly in cling film and chill for a further 6 hours.
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