Gravadlax
Ingredients:
2x 750g fatty salmon fillets
14 tablespoons fine salt
12 tablespoons granulated sugar
8 tablespoons freshly ground pepper
1 large bunch fresh dill, stems trimmed
Recipe:
Wash and pat dry the salmon fillets.
Prepare the salt cure by mixing the salt, sugar and pepper. Proportions can be adjusted in you prefer it more salty or more sweet.
Prepare a non-reactive dish by laying out several layers of plastic wrap. You will need enough the wrap the salmon in it.
Place one of the salmon fillets skin side down in the dish.
Put half the salt cure mix over the salmon. Make sure it is well covered.
Put the large bunch of dill over the salt layer.
Put the other half of the salt cure mix over the dill.
Place the other salmon fillet, flesh side down, sandwiching the layer of cure/dill.
Wrap the salmon sandwich up in the plastic wrap, and put in the fridge.
Leave in the fridge for up to 4 days but longer than 2 days.
After the cure time has finished, unwrap the salmon, discard the dill and wash off the cure. The salmon meat should be firm and darker in colour.
Slice the salmon meat thinly on the bias, and serve with crackers/sourdough bread, and either dill mustard or horseradish mayonnaise.
