A while back I bought a book on home curing as I fancied trying my hand at it; needless to say, I never used it. But then, out of the blue, I got the impulse to make some gravlax, so I came up with this recipe. Serve with good bread, pickled cucumber and thin slices of cooked beetroot, all of which works perfectly with the sweet gravlax and the mustardy flavour of the dressing. Remember to allow 48 hours in which to make the gravlax.
½ a side of salmon
70g sea salt
For the dill and mustard dressing
3 dessertspoons of Dijon mustard
juice of ¼ lemon
1 dessertspoon of sugar
100ml olive oil
- If your salmon hasn’t been descaled do this now.
- Pat the salmon dry with kitchen paper and remove any bones there might be.
- Now make the marinade. In a blender put the 100g of dill, salt, sugar, pinch of pepper and the gin. Then blend till you have a vibrant green mixture.
- Pour half the marinade into a tupperware container that is just big enough to fit the salmon snugly inside. Then lay the salmon inside, skin side up, and pour over the rest of the marinade. Push the marinade around the edges of the salmon, before putting on the lid of the container and placing it in the fridge for 48 hours for the fish to firm up. Turn the salmon over every 12 hours.
- Before serving make the dressing by mixing in a bowl the Dijon, lemon juice, dill, sugar salt and pepper. Then slowly pour in the oil while stirring the mustard mixture.
- To serve, take the salmon out of the container and rinse under a slow running tap to wash off most of the dill marinade. Then dry, lie on a board, slice and serve with the dressing and the suggested bread, pickled cucumber and thin slices of cooked beetroot.