Recipe: Home cured Gravadlax





The flavours in cured Gravadlax are an ideal match for any Alsace white wine and this is an easy recipe which will certainly add a little bit of sophistication should you want to impress your friends with your newly acquired curing skills. It’s also very easy because you can make it a couple of days in advance and leave it in the fridge, forget about it and carve just before the party starts.

Did you know: Gravadlax was perpetually made during the Middle Ages when fishermen would salt salmon and then lightly ferment it by burying it in the sand above high tide. The dish takes its name from the Scandinavian word grav, which means ‘grave’, and lax, which means salmon.

Home cured Gravadlax

Ingredients

Two large fillets of fresh Salmon (skin on)

150g Sea Salt

150g Caster Sugar

30g Coriander Seeds

50g black peppercorns

200g finely chopped Dill

Method

Blitz the salt, sugar, coriander seeds and peppercorns together, leaving the dill aside.

Pack the mix on the flesh side of the Salmon and then the fresh dill on top.

Place the two pieces together, to make a sort of large sandwich, and pack any leftover mix on the skin side.

Wrap tightly in cling film and leave in the fridge for 48 hours.

To serve slice finely and place on a plate with cucumber salad and soda bread – you can buy the mustard and dill sauce that usually accompanies it from any good supermarket.

Why not try with:

Gewürztraminer Alsace 2009, Martin Zahn (£10.99) 
 
Main image by Girl Interrupted Eating.
 

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