S U M M E R I S S U E 2 9
viking.com | 49
75 g sea salt flakes
100 g superfine (caster) sugar
1 tbsp white peppercorns, (crushed)
900 g (fresh salmon, filleted and boned, with skin on
70 g fresh dill, including stalks, chopped
FOR THE MUSTARD AND DILL SAUCE:
4 tbsp mustard
2 tbsp superfine (caster) sugar
1 tbsp white wine vinegar or distilled malt vinegar
150 ml olive oil
3 tbsp fresh dill, chopped
Salt and freshly ground pepper
1. For the curing mixture, combine the salt, sugar and peppercorns together.
2. Cut some plastic wrap for the salmon. Rinse the salmon and pat dry with
paper towels. Run your fingers over the salmon to feel for any tiny pin
bones and remove them (tweezers are useful for this).
3. Spread half the mixture over the skin side of the salmon and rub in well.
Take a third of the dill, spread out on the plastic wrap and place the
salmon on this, skin side down. Rub the remaining salt mixture over the
salmon flesh with your fingers, then cover with the leftover dill.
4. Wrap the salmon up and place it in a wide, deep dish. Place in the fridge
for 48 hours, turning the salmon over every 12 hours. When your salmon is
cured, unwrap it and slice with a sharp knife using a smooth sawing action
at a 45-degree angle, pulling each slice away from the skin. Store in the
fridge and use within a week or freeze.
5. To make the mustard and dill sauce, combine the mustard, sugar and
vinegar in a bowl and whisk. Add the olive oil in a steady stream while
whisking until it becomes thick and smooth. Add the dill and season.
6. Serve the gravlax with the sauce and fresh bread.
