Gravadlax Salmon with Peppercorns
Simple, quick to make and tastes great! This Gravadlax Salmon with Peppercorns, all the hallmarks of a great light bite.
8-10
Ingredients
- 400g table salt
- 400g caster sugar
- 2 tbsp red peppercorns, crushed
- 1 side salmon, pine board and belly removed
- 4 tbsp Dijon mustard
- 1 tbsp red peppercorns, crushed
- 1 large bunches of dill, finely chopped
- gin, a good splash of to cover the salmon
To serve
- lemon wedges
- watercress
Method
- Mix the salt, sugar and crushed peppercorns (2 tbsp) in a large bowl.
- Line a large tray with several layers of cling film and pour half of the salt, pepper and sugar mixture into the tray and spread evenly over the tray.
- Place the salmon on the tray and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
- Remove the cling film and rinse under cold running water to wash away the remaining salt, sugar and pepper and pat the salmon dry with a tea towel.
- Brush the salmon with mustard and cover in the crushed peppercorns (1 tbsp) and dill, then pour over the gin.
- Thinly slice the salmon and layer onto a plate. Serve with lemon wedges and watercress.
Ingredients
- 400g table salt
- 400g caster sugar
- 2 tbsp red peppercorns, crushed
- 1 side salmon, pine board and belly removed
- 4 tbsp Dijon mustard
- 1 tbsp red peppercorns, crushed
- 1 large bunches of dill, finely chopped
- gin, a good splash of to cover the salmon
To serve
- lemon wedges
- watercress
Method
- Mix the salt, sugar and crushed peppercorns (2 tbsp) in a large bowl.
- Line a large tray with several layers of cling film and pour half of the salt, pepper and sugar mixture into the tray and spread evenly over the tray.
- Place the salmon on the tray and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hours.
- Remove the cling film and rinse under cold running water to wash away the remaining salt, sugar and pepper and pat the salmon dry with a tea towel.
- Brush the salmon with mustard and cover in the crushed peppercorns (1 tbsp) and dill, then pour over the gin.
- Thinly slice the salmon and layer onto a plate. Serve with lemon wedges and watercress.
