Gravlax Recipes

Ingredients :

1/4 cup

2 tbsp

1 tsp

2.5kg

1 tbsp

4 tbsp

Mustard Sauce

1.5 tbsp

1 tsp

1/2 cup

2 tsp

2 tbsp

sugar

coarse sea salt

crushed black peppercorns

salmon, filleted and boned but with the skin left on

vodka or brandy

very finely chopped fresh dill

cider vinegar

caster sugar

olive oil

chopped fresh dill

Dijon mustard

1. Combine the sugar, salt and crushed black peppercorns in a small mixing bowl.
2. Remove any stray bones from the salmon fillets with tweezers.
3. Pat dry with paper towels and lay one fillet skin-side-down in a shallow tray or baking dish.
4. SPrinkle with half the vodka or brandy, rub half the sugar mixture into the flesh, then sprinkle with half of the dill.
5. Sprinkle the remaining vodka over the second salmon fillet and rub the remaining sugar mixture into the flesh.
6. Lay it flesh-side down on top of the dill-coated salmon.
7. Cover with plastic wrap and place a heavy board on top.
8. Weigh this down well with 3 heavy cans or a foil-covered brick.
9. Refrigerate the salmon for 24 hours, turning the wrapped fillets over after 12 hours.
10. To make the mustard sauce, whisk together the cider vinegar, caster sugar, olive oil, fresh dill and Dijon mustard in a small bowl, then cover until needed.
11. When the salmon is ready, take off the weights and remove the plastic wrap.
12. Lift off the top fillet and lay both fillets on a wooden serving board.
13. Brush off all the dill and any seasoning mixture with a stiff pastry brush.
14. Sprinkle the fillets with the remaining fresh dill, pressing it onto the salmon flesh, then shake off any excess.
15. Serve the salmon whole, on the serving board.
16. You will need a very sharp knife with a flexible blade to serve the gravlax - a filleting knife is ideal.
17. Thinly sliced on an angle towards the tail, and serve with the mustard sauce and pumpernickel or dark rye bread.

Makes 20

This Swedish specialty of raw salmon, cured in a mixture of salt, sugar and dill, is a much prized dish dating back to medieval times. It is often served, sliced paper thin, on dark bread such as rye or pumpernickel, as an appetizer. Gravlax can be purchased from gourmet markets or specialty fish markets. It can be stored, tightly wrapped in plastic wrap for up to one week.

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