Gravlax

Name: Gravlax
Prep time: 1 h
Total time: 1 h
Yield: Serves 10
Ingredients: 1.8 kg (3 lb 10 oz) salmon fillet, skin on but scales removed; 115 g (3¾ oz) rock or sea salt; 115 g (3¾ oz) rock or sea salt; 4 tablespoons chopped fresh dill; 85 g (2¾ oz) caster sugar; 1½ tablespoons black peppercorns, crushed; 1½ tablespoons black peppercorns, crushed; 2 teaspoons coriander seeds, crushed; 2 teaspoons coriander seeds, crushed; 6 tablespoons roughly chopped fresh dill leaves; 1 teaspoon ground mixed spice; 2 teaspoons sweet mustard (German) or 2 teaspoons grain mustard mixed with 2 teaspoons honey; 2 teaspoons sweet mustard (German) or 2 teaspoons grain mustard mixed with 2 teaspoons honey; 2 teaspoons sweet mustard (German) or 2 teaspoons grain mustard mixed with 2 teaspoons honey; 2 teaspoons chopped fresh dill; 2 teaspoons white wine vinegar or cider vinegar; 2 teaspoons white wine vinegar or cider vinegar; 220 ml (7 fl oz) vegetable oil

Preparation info

Serves
10

Difficulty
Medium
Ready in
1 hr

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

A Scandinavian method of curing salmon in salt, sugar and dill. The salmon is left to marinate for 1½ days and is then served with a traditional sweet dill and mustard dressing.

Ingredients

1.8 kg (3 lb 10 oz) salmon fillet, skin on but scales removed
115

Fish course
Pescatarian
Gluten-free

Method

Wash the salmon, dry it with paper towels and lay on a tray or plate, skin-side-down. Mix together the salt, sugar, dill, peppercorns, coriander seeds and mixed spice and spoon it over the fish. Cover with plastic wrap, place a baking tray on top and a roughly 500 g (