Salmon cured the Scandinavian way using sugar, salt and vodka and topped with dill and fennel. Serve gravlax with cream cheese and crunchy crackers.
Looking for more salmon dishes or more fish recipes?
Ingredients
Method
1.Make small cuts in salmon skin, 4cm long, 2cm deep and 2cm apart all the way along fillet.
2.Place salt and sugar in a large resealable bag. Pound coriander, juniper berries and fennel seeds with a mortar and pestle until ground finely. Add lemon rind, pepper and dill stalks to salt mixture; mix well.
3.Place salmon in bag, making sure it is completely covered by salt mixture. Seal; place flat on a tray. Refrigerate for 24 hours; the salmon should be cured.
4.Remove salmon from bag. Rinse lightly under cold running water; pat dry with paper towel. Spread mustard
on flesh side of salmon; scatter over reserved chopped dill leaves. Refrigerate for 1 hour.
5.Slice salmon thinly; serve with lemon wedges.
Serving suggestion
Serve with toasted pumpernickel or rye bread and soft goat’s cheese.
Ask your fishmonger for a centre-cut boneless whole side of salmon.
Do ahead
Gravlax can be made up to 4 days ahead; store, unsliced, in the fridge.
Note
