Gravadlax
Ingredients
500 gm Salmon
2 Tbsp Dill
20 gm Coarse sea salt
30 gm Caster sugar
5 gm Black pepper
Method
Remove the skin from the fish and slice horizontally into 2 fillets.
Chop the dill and mix thoroughly in a bowl with the salt, pepper and sugar. Lay out a sheet of foil then of cling film big enough to enclose the fish completely. Spread a third of the mixture over the cling film then place one fillet of fish on top of it. Spread another third of mixture and then another fillet of fish. Finally spread the remaining thrid of the mixture on top. Wrap the cling film tightly around the fish, then the foil. Place on a dish or tray, put a heavy weight on top of it and put into the fridge. Turn the packet daily for at least 5 days. A lot of liquid will ooze from the fish so make sure your container is deep enough to hold it.
When ready to serve, unwrap the fish, discarding any liquid. Slice thinly and serve with toast or bread.
24 Sep 2023
Shirl Seath