Gravlax Salmon
Homemade gravlax salmon cured with dill, served with sharp pickled vegetables and fresh watercress. A perfect dish for sharing.
Ingredients
- 1 side salmon or sea trout, pin boned and belly removed
- 400g table salt
- 400g caster sugar
- 2 tbsp Dijon mustard
- 2 large bunches of dill, finely chopped
To serve
- 50ml white wine vinegar
- 100g caster sugar
- 1 red chilli, sliced
- 6 radish, sliced
- 1/4 mouli, sliced
- 1 turnip, sliced in julienne
- A few tarragon leaves, chopped
- Watercress
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 into the tray. Making sure it is spread over the tray, place in the salmon or trout and cover the top side of the fish 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 sugar and salt mix. Pat the salmon dry with a tea-towel.
Brush the salmon with mustard and cover in the dill.
To make the pickle, put the vinegar and sugar in a pan and bring to the boil then take off the heat and add the mouli, radish and turnips. Cool and finish with the tarragon.
To serve, thinly slice the salmon and layer onto a plate, garnish with pickles and watercress.
Ingredients
- 1 side salmon or sea trout, pin boned and belly removed
- 400g table salt
- 400g caster sugar
- 2 tbsp Dijon mustard
- 2 large bunches of dill, finely chopped
To serve
- 50ml white wine vinegar
- 100g caster sugar
- 1 red chilli, sliced
- 6 radish, sliced
- 1/4 mouli, sliced
- 1 turnip, sliced in julienne
- A few tarragon leaves, chopped
- Watercress
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 into the tray. Making sure it is spread over the tray, place in the salmon or trout and cover the top side of the fish 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 sugar and salt mix. Pat the salmon dry with a tea-towel.
Brush the salmon with mustard and cover in the dill.
To make the pickle, put the vinegar and sugar in a pan and bring to the boil then take off the heat and add the mouli, radish and turnips. Cool and finish with the tarragon.
To serve, thinly slice the salmon and layer onto a plate, garnish with pickles and watercress.
