Salmon Gravlax is a national dish in Scandinavia and is extremely simple to prepare. Gravlax makes an expensive but impressive dish to serve to dinner guests and makes a nice change from smoked salmon.
Servings: 10 people
FOR THE MARINADE
- 1 side of salmon with its skin on bones removed and excess fat trimmed
- 1 medium grapefruit zested and freshly squeezed
- 1 medium lime zested and freshly squeezed
- 1 medium lemon zested and freshly squeezed
- 0.5 cup caster sugar
- 0.25 cup rock salt
- 1 teaspoon whole peppercorns crushed
- 1 teaspoon dried Juniper berries crushed
- 0.25 cup dill roughly chopped
- Lemon wedges
- Slices of brown bread buttered
- 2 tablespoons Dijon mustard
- 6 tablespoons dill finely chopped
- 6 tablespoons mint leaves, finely chopped
- Marinade: Mix all the marinade ingredients until well combined. Place the salmon on a plate and coat the fish all around with the marinade. Cover the salmon in cling film and refrigerate it for 24 hours. Remove the salmon from the fridge and carefully wash off the marinade. Dry it lightly with kitchen paper.
- To Coat: Place the salmon on a plate or wooden board, flesh side up and coat it lightly with the Dijon mustard with a brush. Cover the salmon well in the finely chopped dill and mint. Cover the salmon with cling film and place a weight on the salmon (Ex. tinned food). Place the salmon in the refrigerator for 24 hours.
- To Serve: Slice the salmon very thinly with a long sharp knife. Arrange the slices on serving plates so that they overlap. Drizzle the dill sauce around the plate if you are using it. Serve the salmon Gravlax with lemon wedges and buttered brown bread.