Salmon Gravlax with Dill Mustard Sauce
Gravlax and Dill Sauce with Cucumbers (Serves 4-6 as an entree or serve on a platter for canapes)
(Inspired by Joan Campbell)
This is Scandinavian style cured fish, refreshing, tasty and festive.
2 very fresh, raw salmon fillets with skin - 250g each and of similar shape. Bones removed.
60g sea salt
60g caster sugar
½ tblspn white pepper, freshly ground
1 large bunch of dill, roughly chopped with stems beaten
Serve with:
Dill Sauce (See below)
Cucmber slices and toasted baguette or rye bread
Grind sea salt in a mortar and pestle until fine. Add sugar and pepper and mix together.
Lay down a sheet of foil and make a bed with a third of the dill leaves and stems to match the shape of your salmon fillet. (Bash stems to release oils)
Using ¼ of the spice mix, coat the first fillet on the skin side. Place it on the bed of dill, skin side down and scatter the top of the fillet with another ¼ of the spice mix. Coat this with another 1/3 of the dill.
Now work on the second fillet. Scatter a ¼ of the spice mix on the flesh side and place it on top of the first fillet. Top this with the remainder of the spice mix and then the remainder of the dill. You will now have the 2 fillets together with both skin sides on the outside.
Wrap in the foil and then a couple of layers of cling film, ensuring that the parcel is securely closed. (The salt will draw the liquid from the fish and can be messy).
Refrigerate for 24 hours, turning regularly every couple of hours – write yourself a note!
(This can continue curing for up to 48 hours, however, it is at its juicy best, after 24 hours. If you need to keep it a day longer,with off curing mix and pat dry to keep in the fridge without extra curing.)
Dill Sauce:
2 tblspns caster sugar
2 tblspns lemon juice
2 tblspns chopped dill leaves
2 tblspns Dijon mustard
2 generous pinches of sea salt
¼ cup light olive oil (or Rice Bran oil)
Add sugar and lemon juice into a lidded jar and shake until sugar is dissolved. Add dill, mustard and salt and shake again until well combined. Add oil and shake well. This dressing will keep for 3-4 days.
To Serve:
Unwrap salmon and wipe off excess spices and dill with a damp paper towel Cut very thin slices at an angle, sliding across the skin to get all the flesh.
(Inspired by Joan Campbell)
This is Scandinavian style cured fish, refreshing, tasty and festive.
2 very fresh, raw salmon fillets with skin - 250g each and of similar shape. Bones removed.
60g sea salt
60g caster sugar
½ tblspn white pepper, freshly ground
1 large bunch of dill, roughly chopped with stems beaten
Serve with:
Dill Sauce (See below)
Cucmber slices and toasted baguette or rye bread
Grind sea salt in a mortar and pestle until fine. Add sugar and pepper and mix together.
Lay down a sheet of foil and make a bed with a third of the dill leaves and stems to match the shape of your salmon fillet. (Bash stems to release oils)
Using ¼ of the spice mix, coat the first fillet on the skin side. Place it on the bed of dill, skin side down and scatter the top of the fillet with another ¼ of the spice mix. Coat this with another 1/3 of the dill.
Now work on the second fillet. Scatter a ¼ of the spice mix on the flesh side and place it on top of the first fillet. Top this with the remainder of the spice mix and then the remainder of the dill. You will now have the 2 fillets together with both skin sides on the outside.
Wrap in the foil and then a couple of layers of cling film, ensuring that the parcel is securely closed. (The salt will draw the liquid from the fish and can be messy).
Refrigerate for 24 hours, turning regularly every couple of hours – write yourself a note!
(This can continue curing for up to 48 hours, however, it is at its juicy best, after 24 hours. If you need to keep it a day longer,with off curing mix and pat dry to keep in the fridge without extra curing.)
Dill Sauce:
2 tblspns caster sugar
2 tblspns lemon juice
2 tblspns chopped dill leaves
2 tblspns Dijon mustard
2 generous pinches of sea salt
¼ cup light olive oil (or Rice Bran oil)
Add sugar and lemon juice into a lidded jar and shake until sugar is dissolved. Add dill, mustard and salt and shake again until well combined. Add oil and shake well. This dressing will keep for 3-4 days.
To Serve:
Unwrap salmon and wipe off excess spices and dill with a damp paper towel Cut very thin slices at an angle, sliding across the skin to get all the flesh.