• 4servings
  • 2175minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 30g dill (including stalks), chopped roughly

  2. 170g golden granulated sugar

  3. 130g rock salt

  4. 1/2tsp fennel seeds

  5. Black pepper to taste

  6. The tail third of a whole salmon

Instructions Jump to Ingredients ↑

  1. Put everything except the salmon in the food processor and spin for a couple of minutes until it looks like a bowlful of emeralds. Pull out a large square of clingfilm, scatter a quarter of this salt-sugar mix on it over an area the size of a salmon tail, then put one of the tails on it, skin side down.

  2. Pack two-thirds of the remaining salt-sugar mix evenly on to the top (flesh) side, and lay the other tail fillet on top of it, flesh side down, like a fish sandwich. Finish with the last of the mix going on the top (skin) side of the upper fillet, then fold the clingfilm up and around it tightly. Now swathe the whole parcel again in more clingfilm, wrapping it as tightly as you can.

  3. Put the salmon in a container in the fridge, as some water will be drawn out by the cure. Turn after a day, and after 36 hours it'll be ready. Don't leave it much lot longer than this, as it will become too salty. When you unwrap the parcel, brush off the remaining mix, run the fillets very briefly under cold water and pat dry.

  4. Slice the gravadlax as thinly as you can using a long, sharp knife, working with the knife blade pointing toward the tail end at a 20º angle - elegant, long slices always look nicer than scraggy bits. Enjoy with thin toast or brown bread and lemon for the easiest option.


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