foodies Gravlax Cured Salmon

Ingredients

Gravlax
2 x 500g pieces skin-on salmon fillet, both cut from centre of fish, pin bones removed
75g foodies Flaky Sea Salt
75g caster sugar
1 tsp black peppercorns, roughly crushed
grated zest of 1 lemon
8 juniper berries, crushed (optional)
1 small bunch fresh dill, roughly chopped
2 tbsp gin (optional)
grated horseradish (optional)

Dill and mustard sauce
1 small bunch fresh dill, roughly chopped
4 tbsp Dijon mustard
4 tbsp cider vinegar
4 tbsp honey
4 tbsp foodies Extra Virgin Olive Oil
2 tbsp brown sugar

Serving suggestion
fresh dill
foodies Flaky Sea Salt
lemon slices
toasted bread of your choice

Method

Pat salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set fish aside.

In a food processor add salt, sugar, peppercorns, lemon zest, juniper berries (if using) and dill. Blitz until you have a bright green, wet salt mixture or ‘cure’.

Unravel some cling film but keep it attached to the roll. Place a salmon fillet skin-side down then pack the cure on top. Drizzle with gin and sprinkle with horseradish (if using) then top with the other fillet, flesh-side down. Roll sandwiched fillets tightly in cling film to create a package.

Place fish package in a shallow baking dish or shallow-sided tray then lay a flat tray on top. Weigh the tray down with a couple of tins or bottles and set aside in the fridge for at least 48 hours, turning the fish every 12 hours or so. The longer you leave it, the more cured it will become.

Just prior to serving, in a blender add all sauce ingredients and blitz until thick.

To serve, unwrap fish and brush off marinade with kitchen paper (rinse it if you prefer). Slice fish classically in long thin slices, leaving the skin behind, or remove skin and slice fish straight down. Garnish and serve with the sauce on the side.

← Previous Post Next Post →