Classic Gravlax

Method

1. 1
   • salmon fillet800 g
   • white sugar100 g
   • salt100 g
   • black pepper2 tbsp

   Cure the salmon — Mix the sugar, salt, and crushed pepper. Lay the salmon skin-side down on a large sheet of cling film and pack the cure mixture evenly over the flesh.

2. 2
   • salmon fillet800 g
   • vodka2 tbsp
   • fresh dill1 tbsp

   Top with dill and weight — Scatter the chopped dill over the salmon and drizzle with the vodka. Wrap tightly in the cling film and place on a tray, weighted down with a couple of cans.

3. 3

   Cure in the fridge — Refrigerate for 48 hours, turning the parcel every 12 hours and draining off the liquid that collects.

   ⏱48 hr
4. 4
   • salmon fillet800 g
   • fresh dill1 tbsp

   Scrape off the cure — Unwrap the salmon and scrape off most of the cure. Pat dry and press the extra chopped dill onto the surface.

5. 5
   • Dijon mustard2 tbsp
   • honey1 tbsp
   • red wine vinegar1 tbsp
   • vegetable oil3 tbsp
   • fresh dill1 tbsp

   Slice and serve with sauce — Whisk the mustard, honey, vinegar, and oil into a sauce. Slice the gravlax thinly on an angle and serve with the mustard-dill sauce.