Name: Gravlax with fennel and cucumber
Yield: Serves 8-10
Ingredients: 1 tablespoon caster (superfine) sugar; 2 tablespoons lemon juice; 2 fennel bulbs (about 600 g/1 lb 5 oz); 125 ml (4 fl oz/½ cup) sunflower oil; 2 tablespoons apple cider vinegar; 500 g (1 lb 2 oz) rock salt; 900 g (2 lb) salmon fillet (one whole side), skin on and bones removed; rye crispbread, to serve; 60 g (2¼ oz/1 bunch) dill; 1 tablespoon dijon mustard; 140 g (5 oz/⅔ cup) sugar; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; ½ teaspoon ground coriander; 2 Lebanese (short) cucumbers; 1 teaspoon salt; 2 tablespoons finely chopped dill (reserved from the bunch); 2 teaspoons coarsely crushed black peppercorns

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

It does take a bit of time to make this, so it’s definitely one for a long weekend or a celebratory holiday, but it is so much fun to do and it’s such a spectacular dish to serve that it’s well worth that little bit of time spent forward planning.

The fennel salad cuts the richness of the salmon and the mustard-dill dressing adds a lovely herby sweetness to the mix.