Gravadlax with Dill Cucumbers

Name: Gravadlax with Dill Cucumbers
Yield: Serves 15–20
Ingredients: 1 teaspoon salt; chopped dill, to serve; finnish mustard, to serve; 100 ml (3½ fl oz) white wine vinegar; 1 tablespoon chopped dill; 2 heaped tablespoons caster (superfine) sugar; 200 g (7 oz) coarse salt; 150 g (5 oz) dill, chopped; 2 whole fillets of salmon, skin left on, but cleaned and small bones removed; 1 cucumber; 300 g (10½ oz) caster (superfine) sugar

Preparation info

Serves
15–20

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

Serve this with potato pancakes or rye bread, some home-made mustard and freshly chopped dill or dill crème fraiche.

Ingredients

300 g (10½ oz) caster (superfine) sugar
200 g

Starter
Pescatarian
Gluten-free

Method

To make the gravadlax, combine the sugar, salt, dill and a few good grindings of black pepper in a bowl. Put a large piece of foil on your work surface. Onto this put about a third of the sugar and salt mix. Put one salmon fillet, skin side down, on top of the mix then top this with another third of the mixture. Top with the other salmon fillet, skin side up, and cover with the remaining mixtur

Ingredients

Method

Photos