Gravlax with Mustard and Dill Mayonnaise

Name: Gravlax with Mustard and Dill Mayonnaise
Yield: serves 12–16
Ingredients: 2–2½ tablespoons finely chopped fresh dill; 1 teaspoon freshly ground black pepper; 675–900 g tail pieces of fresh wild Irish salmon; 30 g sea salt (e.g. Maldon); 30 g sugar

Preparation info

serves
12–16

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

We are all addicted to this pickled salmon which keeps for up to a week. Fresh dill is essential.

Ingredients

675–900 g tail pieces of fresh wild Irish salmon
30 g sea salt (e.g. Maldon)
30

Starter
Fish course
Pescatarian
Gluten-free

Method

Fillet the salmon and remove all the bones with tweezers. Mix the salt, sugar, pepper and dill together in a bowl. Place the fish on a piece of clingfilm and scatter the mixture over the surface of the fish. Wrap tightly with clingfilm and refrigerate for a minimum of 12 hours.