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Gravlax

1 kg. (2 lbs) piece Salmon
1 bunch Dill (3 little 15g packs) well chopped

Curing mix
3 tablespoons salt
3 tablespoons light brown sugar
4 teaspoons coarsely ground black pepper
Mustard and Dill Sauce
2 tablespoons White Wine Vinegar
2 tablespoons Seedy Mustard
2 tablespoons Honey
Salt and Pepper
100ml (4 oz.) Sunflower Oil.

Fillet the Salmon but leave the skin on.
Run your finger along the flesh to feel for any bones and remove with a tweezers.
Rinse and dry on kitchen paper.
Sprinkle a third of the dill on a dish which will take the salmon.
Mix the curing mix together and rub into the flesh side of the two salmon fillets.
Put one of the fillets skin side down on the chopped dill in the container.
Sprinkle a third of the dill on this, sandwich with the remaining fillet and then sprinkle the remaining dill on top.Cover this with a plate or a board and then a weight to press down on the salmon.
Leave it like this for three days in the fridge turning every 24 hours.
Sauce:
Whisk together all the ingredients except the oil, then, dribble in the oil while whisking until it thickens.

To serve slice the salmon thinly as you would smoked salmon and serve the sauce on the side. It should keep for at least a week in the fridge.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef