- 600-700g piece of salmon- (a)
- 150g sea salt (b)
- 50g Demerara sugar (b)
- 5g coriander seeds (b)
- 5g whole white pepper (b)
- Handful of dill stalks (b)
- 2lemons-zest and juice (b)
- 1 orange-zest and juice (b)
Gravadlax 1
steve bennett
9th February 2012
Gravadlax 1
Lovely cure for salmon, can be topped with chopped dill or left plain.
Ingredients
Method
Blitz all of (b) to a loose paste.
Lay (a) on a large sheet of clingfilm on a flat tray, smear (b) over the salmon(including a little on skin side ) and wrap fully in clingfilm, ensuring the whole thing is well covered in several layers with no trapped air ( vac pac if available )
Place into fridge, cover with another tray, and place a weight of no more than a kilo on top.
Leave for 24 hours.
Woe off paste, and briefly rinse under cold water. Dry well on tea towel or paper towel. Sit in fridge uncovered for one hour to dry out further.
Wrap in cling film if not covering with dill. If covering, spread with a little Dijon mustard, then heavily coat in chopped dill, place a couple of orange slices on top, and re-wrap in cling film until ready to use.
Slice thinly, and serve with your chosen garnish.
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