Dill Gravadlax
I don't know about you but in this wonderful black hole of time between Christmas & New Year, I'm all about the deliciously easy, light meals, & that's when fish is just the most brilliant choice.
Gravadlax is basically a cured salmon, similar in texture to smoked salmon but without the smoking part.
This is the recipe my Mum & I make together, it takes under 10 minutes to prep & then will just happily chill in the fridge until you need it.
It also makes for the most brilliant New Year's Eve appetiser.
Key Facts
- Light Meal
- High in protein & omega 3
- Great lunch or appetiser idea
- Super easy
Ingredients
- 2 750g (10oz) skin on salmon fillets
- 1 large bunch dill, roughly chopped
- 100g (4oz) coarse sea salt
- 75g (3oz) caster sugar
- 2 tablespoons crushed peppercorns
Preparation
01
Put one of the salmon fillets skin side down onto a large sheet of parchment paper in a casserole dish. Make sure you have plenty of extra paper at the edges.
02
Mix the dill with the salt, sugar & crushed peppercorns then spread that over the cut face of the salmon. Place the other fillet on top, skin side up.
03
Pull the parchment paper sides firmly up & around the salmon pieces so you create a tightly wrapped parcel. Then place a slightly smaller tray than the casserole dish on top & weigh it down.
04
Place into the fridge for 2 days, flipping the whole thing over every 12-14 hours to make sure the briny mix coats both pieces evenly.
05
To serve, remove from its wrappings & dry off any excess brine.
Slice thinly as you would smoked salmon & serve on rye toast, steamed rice & vegetables, or with boiled potatoes & pickles.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
