Gravlax

Ingredients per 450g/1lb of Salmon

• 4 heaped tabsp sea salt (table salt or any other type that has additives in it won’t do)
• 2 heaped tabsp sugar
• 2 teasp fresh coarse ground black pepper
• 4 tabsp chopped fresh dill
• fresh Wild Salmon fillets with skin on

Method

First prepare the Salmon by removing all the pin bones with a pair of tweezers.
Mix the rest of the ingredients together in a bowl.
Place 1 fillet of Salmon on a long piece of cling film, skin side down.
Spread the salt mix over the surface of the Salmon and lay the second fillet on top, flesh side down.
Wrap the fish tightly with the cling film and lay in a dish large enough to take the fish in flat.
Pop in the fridge for 1 - 2 days, turning every 12 hours.
The pickled Salmon (for that’s what it is) keeps in the fridge for up to 1 week but I doubt it’ll last that long!

To Serve

Take the Gravlax out of the fridge and unwrap.
Wipe all of the salt off the fish and slice at an angle very thinly as far down as (but not with) the skin, as you would for smoked salmon.
Serve with a Mustard and Dill Mayonnaise or a squeeze of lemon.

Mustard and Dill Mayonnaise - serves 10

• 1 jar good quality shop bought mayonnaise - measure out ¼ pint/150ml
• 1 tabsp of chopped, fresh dill
• 2 tabsp French mustard such as Dijon

Mix all the ingredients together and serve

Tip

This recipe is also great used with cod or mackerel. ( The mackerel only take 2 or 3 hours to pickle).