Eat the Seasons… April
Lemon & Dill Cured Salmon Gravlax
Serves 10
Ingredients:
- 1/2 Side of Salmon, skinned and pin boned
- 2 Lemons (zest only)
- Half a Bunch of Fresh Dill
- 600g Table Salt
- 600g Caster sugar
Method:
- Trim any excess fat from edges of salmon and set aside.
- Weigh out your sugar and salt and mix together.
- Finely chop dill and add to the salt mix, with the zest of 2 lemons.
- Thoroughly mix all ingredients together.
- In a container big enough to fit your salmon into, spread a layer of the marinade over the bottom about 1/2 an inch thick.
- Lay the salmon onto the salt mix and gently press down.
- Pour the rest of the salt mix over the salmon, ensuring it is completely covered around all edges.
- Cover in cling film and place into the fridge for 72 hours.
- After a few days, all the water will have been drawn out of the salmon and it will essentially “be cooked” and ready to be finely sliced.
- We serve it with watercress, finely diced boiled new potatoes, capers and brown shrimp with a lemon vinaigrette.
A nice variation of this is to mix a pureed beetroot into the salt and sugar mix to give the salmon an awesome deep purple ring.
Enjoy!
You can email Suzanne with any comments or questions at info@suzannejames.co.uk