SALMON GRAVADLAX RECIPE

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Ingredients

Makes one side

1kg centre cut salmon fillet, skinned and trimmed
250g rock salt
250g sugar
2 lemons
2 limes
1 star anise
Pinch of saffron
2 cloves
Bunch of dill
25g wholegrain mustard

Method

Pat the salmon dry with kitchen paper and check for pin bones, remove any if necessary.

Mix the salt, sugar, star anise, cloves and saffron and zest the lemons and limes adding this to the dry salt mix.

Add half of the salt mix to an empty tray, lay the salmon on top then cover with the rest of the salt mix. Cover and chill for 24 hours.

Remove the now cured salmon from the tray, wash off any salt mix and pat dry with kitchen paper.

Spread the mustard over the salmon then cover with a good amount of chopped dill, wrap the fish in cling film and leave to rest in the fridge for one hour. Slice the salmon as thinly as you can.

CHEF’S TIP: 

Cover the salmon with grated cooked beetroot to give a great colour and taste. Use dry dill for a more even coating of the salmon. Serve with blinis and frozen vodka.