Gravlax with Mustard and Dill Dressing

Name: Gravlax with Mustard and Dill Dressing
Yield: Serves 16
Ingredients: 115 g/4 oz coarse sea salt; 150 ml/¼ pint salad oil; juice of ½ lemon; 25 g/1 oz white peppercorns, coarsely crushed; Juice of 1 lemon; 175 g/6 oz fresh dill; 2 dessertsp Dijon mustard; l5 g/½ oz fresh dill; 1 egg yolk; 8 juniper berries; 115 g/4 oz sugar; Good pinch of sugar; 1 X 1.75 kg/4 lb salmon

Preparation info

Serves
16

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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 salmon
25 g/1

Fish course
Pescatarian
Gluten-free

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 115 g/4