Gravadlax

Extravagance with a dash of time curing = perfection!

Ingredients

1 side              salmon, approximately 2kg
250 g              brown sugar.
250 g              sea salt
20 g                dill, chopped
Zest of two lemons
100ml            Cognac

Method

  • Mix all the ingredients together, brown sugar, sea salt, dill, lemon zest and cognac.
  • Place the salmon in a deep lipped tray
  • Spread the salt and sugar mixture evenly over the salmon
  • Cover with cling wrap and leave in the fridge overnight
  • After a maximum of 24 hours wash the salmon under cold water and pat dry ready for making Gradvlax

Ingredients

1 side             Marinated side of Norwegian Salmon, washed
3 tbsp             Dijon mustard
1 bunch         Dill

Method

  • Brush the mustard over the flesh side of the salmon only
  • Chop the dill finely
  • Sprinkle the dill over the mustard and press down lightly, covering evenly
  • Wrap in cling film and chill for an hour before slicing