Gravlax

Name: Gravlax
Ingredients: flaked sea salt; 200 ml sunflower oil; 3 tablespoons finely chopped fresh dill; 1 tablespoon German mustard; 1 tablespoon caster sugar; 2 medium free-range egg yolks; 2 tablespoons white wine vinegar; 60 g dark muscovado sugar; 90 g flaked sea salt; 60 g fresh dill; 1 level tablespoon ground white pepper; 2 X 1 kg sides of fresh salmon, scaled, filleted and pin-boned; 2 X 1 kg sides of fresh salmon, scaled, filleted and pin-boned; 2 X 1 kg sides of fresh salmon, scaled, filleted and pin-boned; 2 X 1 kg sides of fresh salmon, scaled, filleted and pin-boned

Preparation info

Makes 1.5 kg (serves about
12
)

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Give me cured fish, then give me more. The Scandinavians are the supreme masters of curing treatments. This recipe replaces white sugar with dark brown, as it makes for a deeper and more intriguing taste.

Ingredients

90 g flaked sea salt
60 g dark muscovado sugar
1

Fish course
Pescatarian
Gluten-free

Method

Mix the salt, muscovado sugar and white pepper thoroughly. It may seem like a lot of pepper, but trust me. Strip the dill feathers, discarding the stalks, and chop them finely with a sharp knife. Mix in with the salt and sugar, but be ready to use it straight away, as ignored it will become wet and sticky.