Gravadlax
This gravadlax can be prepared days in advance making it a perfect dish to make when entertaining at Christmas, New Year or any other time!
Ingredients
- 1 side salmon, pin-boned and belly removed
- 400g table salt
- 200g caster sugar
To serve:
- 4 tablespoons
- Dijon mustard
- 2 large bunches of dill, chopped
Method
Mix the salt and sugar in a large bowl. Line a large tray with several layers of cling film and pour half of the salt and sugar mixture on top, making sure it is spread over the tray.
Place the salmon on top and pour over the remaining salt and sugar mixture.
Wrap the salmon tightly in cling film and leave in the fridge for 24 hours.
Remove the clingfilm and rinse the salmon under cold running water to wash away the sugar and salt mix; pat it dry with a tea towel.
Brush the salmon with mustard and cover in the dill.
To serve-thinly slice the salmon, and layer onto a plate.
Ingredients
- 1 side salmon, pin-boned and belly removed
- 400g table salt
- 200g caster sugar
To serve:
- 4 tablespoons
- Dijon mustard
- 2 large bunches of dill, chopped
Method
Mix the salt and sugar in a large bowl. Line a large tray with several layers of cling film and pour half of the salt and sugar mixture on top, making sure it is spread over the tray.
Place the salmon on top and pour over the remaining salt and sugar mixture.
Wrap the salmon tightly in cling film and leave in the fridge for 24 hours.
Remove the clingfilm and rinse the salmon under cold running water to wash away the sugar and salt mix; pat it dry with a tea towel.
Brush the salmon with mustard and cover in the dill.
To serve-thinly slice the salmon, and layer onto a plate.
