Gravadlax and Petit Suisses

Name: Gravadlax and Petit Suisses
Ingredients: 2 tbsp coarse sea salt, plus extra to taste; 2.25 kg (5 lb ) whole salmon, gutted, filleted and pin-boned, head and tail discarded; At least 3 handfuls of fresh herbs, including dill, coriander and chervil; At least 3 handfuls of fresh herbs, including dill, coriander and chervil; At least 3 handfuls of fresh herbs, including dill, coriander and chervil; At least 3 handfuls of fresh herbs, including dill, coriander and chervil; 2 tbsp white peppercorns, lightly crushed; 2 tbsp granulated sugar; Grated zest of 2 large lemons; 2 tbsp coriander seeds, roasted in a dry frying pan, then crushed; Lemon wedges; Petit Suisse pistols, serve 1 per person; Freshly ground black pepper; 125 ml (4 fl oz ) vodka; 125 ml (4 fl oz ) white wine

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Homemade Gravadlax does take time, but if you make it a couple of times it really is easy and a great centrepiece for a party or as a starter for the Christmas meal – it is always served at my table on festive occasions.

Ingredients

2.25 kg (5 lb ) whole salmon, gutted, filleted and pin-boned, head and tail discarded
2 tbsp

Fish course
Starter
Gluten-free
Pescatarian
Christmas

Method

Lay a long sheet of clingfilm across a large serving dish. Place one half of the salmon, skin-side down, on the clingfilm. Place the second side of salmon on a separate dish, skin-side down.
Mix together the salt, sugar, white pepper, coriander seeds and lemon zest and then spread it evenly across each piece of salmon. Divide the mixed herbs between the salmon