Gravad Lax

Gravad lax is a wonderful Scandinavian way of mildly pickling raw salmon, and is extremely easy to prepare at home. A salmon tail piece (approximately lkg/21b), cut into two pieces, will produce a considerable amount. Serve with plenty of brown bread and a sweetened mustard and dill-flavoured mayonnaise. The salmon should be filleted but left unskinned.

1. Mix together 1½ tablespoons each crushed sea salt and caster sugar and 1 teaspoon crushed peppercorns. Rub the mixture in to the flesh of both salmon pieces and place 1 piece skin side down in a shallow glass or china dish. Cover with plenty of finely chopped fresh dill. Place the second fillet on top, skin side up, and surround with more chopped dill.

   

2. Cover the salmon pieces with greaseproof paper and wrap tightly, then place a weighted board on top and chill for 2-3 days. Turn the fish and baste with the juices twice a day. Scrape off the pickling mixture before serving. Slice very thinly as for smoked salmon (right) or slightly thicker, in the Scandinavian style, which I prefer.