Salmon Gravadlax
A classic of Scandinavian origin, gravadlax epitomises the art of curing. The best-available fresh salmon is pressed with a mix of seasonings, dill and lemon zest. The rest is left mostly to Mother Nature’s ever-dependable cooking tool – time. It can be a special snack on a slice of rye bread, a starter for a lunch or dinner party or a Christmastime treat. The gravadlax and cucumber can be prepared a day ahead or the salmon can be cured and then kept in the freezer until the slicing stage. This
- Time: 44 min
- Servings: 6
Source: Raymond Blanc OBE
Ingredients
- bunch Dill, to marinade the salmon
- bunch Dill, to finish the salmon
- Lemon
- Sea salt flakes
- caster sugar
- White pepper, ground
- Salmon, skinless and pin boned
- large tsp Dijon mustard
- Cucumber
- pinches Sea salt flakes
- pinches White pepper, ground
- White wine vinegar
- bunch Dill, leaves picked
- Sour cream