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fresh salmon crystal salt sugar ground black gin juniper berries fresh dill mustard sauce mayonnaise grain mustard sugar dill
Viewed: 58 - Published at: a year agoIngredients
- 1 kg fresh salmon, tail
- 2 ounces maldon crystal salt
- 3 ounces granulated sugar
- 1 tablespoon coarsely ground black peppercorns
- 6 tablespoons gin
- 2 teaspoons crushed juniper berries
- 2 tablespoons fresh dill, roughly chopped
- Mustard Sauce
- mayonnaise
- whole grain mustard
- sugar
- fresh dill
Method
- Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
- To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
- Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
- Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
- Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.
