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

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

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