Recipe

Salmon gravlax

Delight your family and friends with your very own cured salmon gravlax. Beautiful served thinly sliced tossed through a fresh summer salad with a creamy homemade dill sauce, or accompanied with poached eggs and avocado for a perfect brunch dish.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • Serves 10
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Ingredients

Salmon gravlax
  • 2 375g salmon fillets, skin on
  • 1/2 cup (110g) sea salt flakes
  • 1/2 cup (110g) white sugar
  • 1汤匙lightly crushed black peppercorns
  • 2 tablespoon vodka
  • 1 bunch dill, roughly chopped
  • 1/2 lemon, rind
  • 1汤匙baby capers, drained, to serve
Dill sauce
  • 2 tablespoon dijon mustard
  • 2 teaspoon caster sugar
  • 1 teaspoon white wine vinegar
  • 1/4 cup (60ml) light olive oil
  • 2 tablespoon chopped dill
  • 1 teaspoon lemon juice

Method

Salmon gravlax
  • 1
    Pat salmon dry with paper towel. Remove bones with tweezers. Combine salt, white sugar, pepper, vodka and dill in a bowl.
  • 2
    Line a baking dish with plastic wrap, extending wrap 15cm. Spoon one-third of the salt mixture into dish. Top with a salmon fillet, skin-side down. Top with half of remaining salt mixture, rubbing in with fingertips. Scatter with lemon rind and top with remaining salmon fillet, skin-side up. Top with remaining salt mixture. Fold plastic wrap over to cover. Top with weights. Refrigerate 2 days, turning twice daily.
  • 3
    To make dill sauce: whisk mustard, caster sugar, vinegar and a pinch of salt in a bowl. Slowly whisk in oil, drop by drop, until thickened. Stir in dill and lemon juice.
  • 4
    Remove salmon from salt mixture. Place skin-side down on a plastic chopping board. Thinly slice salmon (trim any dark patches). Serve drizzled with dill sauce. Scatter with baby capers.

Notes

A good item to use as weights for curing salmon is canned food.

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