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Gravlax with Mustard and Dill Dressing
- Serves
16
- Difficulty
Medium
By Ian McAndrew
Published 1989
Although this recipe is for a lot of portions, it will keep in a refrigerator for up to a week as long as it is kept covered. If you want to keep this dish for any length of time, then baste the salmon with its juices once a day to keep it moist.
Ingredients
1 X 1.75 kg 4 lb 25 g 1
Method
Fillet the salmon, removing the line of small bones that runs half the length of each fillet using a pair of pliers, rinse and dry each fillet. Mix the peppercorns with the sea salt, juniper berries and sugar. Roughly chop
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