Making Gravlax at home is so easy, it tastes so much better than store bought and is cheaper too. You can also slice it a little thicker if you like, which I think is nicer than having it too thin. This recipe will cure up to a 3lb salmon fillet, which is great for a party, but if you want to do a smaller amount just reduce the quantities. The spices in the recipe and the fabulous dill, together with the vodka make this an amazing dish!
I must confess, even when I only do a small amount of salmon, I still throw in the full amount of vodka. I also often cure two pieces at a time and freeze one. It freezes really well, which means you can magic up a chic supper for friends and still have time for a bubble bath!
1 tblsp whole coriander
1 tblsp black peppercorns
½ cup salt
1 cup sugar
3 lb salmon fillet, skin and bones removed.
3 cups rough chopped fresh dill
2 tblsp vodka
- Crush the coriander and peppercorns in a pestle and mortar. Mix with salt and sugar in a bowl.
- Line a shallow baking dish with cling film and put about a quarter of the salt mixture on the cling film in the dish. Put the salmon on top then cover the fish with the rest of the salt mixture and spread out evenly and press it lightly down.
- Top with dill and pour vodka on top.
- Cover with cling film and leave at room temperature for 4 hours.
- After that, place in the fridge for 36 hours. If the fillet is a very thick one allow 48 hours.
- The fish must be removed from the salt mixture after the allotted time. You will see that the fish is now in a liquid.
- Take the salmon from the fridge, pour off the juice and if you want, you can scrape off the dill and seasonings. I don’t, because I love the extra flavour and texture leaving it there gives to the fish.
- Place the fish in a clean dish and cover again with cling film. Then slice and serve when needed.
- The gravlax will last for up to a week in the fridge.
SWEET DILL MUSTARD SAUCE
This recipe is courtesy of Kari Diehl, who suggests that it is also lovely served with roasted lamb and other sliced meats. I LOVE this sauce, it does not contain too much salt and although I had to search hard to find Honey Mustard, when I did, I found that it was the most brilliant store cupboard ingredient! I have used it to glaze ham, mixed into mayonnaise and to glaze a roast chicken. It is so, so versatile. Here in England the brand I use is ‘Honeycup’, with mustard, cider vinegar and honey.
6 tblsp sweet honey mustard
2 tblsp Dijon mustard
2 tsp sugar
Pinch of salt
2 tblsp white wine vinegar
2/3 cup oil
½ cup freshly chopped dill.
- Mix together the mustards, sugar, salt and vinegar.
- Slowly whisk in the oil until well mixed and it makes a smooth sauce.
- Stir in dill and chill until served.
- It will keep, covered in the fridge for 2-3 weeks.