Gravlax recipe

Raw salmon cured under weight for two days in a sugar-forward salt cure packed with dill, then sliced thin and served with mustard-dill sauce.

2 days and 1 hourmedium9 ingredients

Ingredients

• 1000 g salmon fillet
• 100 g sugar
• 80 g coarse sea salt
• 2 bunch fresh dill
• 1 tbsp white peppercorns
• 2 tbsp mustard
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 100 ml neutral oil

How to make Gravlax

1. Pin-bone a 1 kg salmon fillet with the skin on and do not rinse it; run a hand over the flesh to check no bone is left.
2. Mix 100 g sugar, 80 g coarse sea salt and 1 tbsp crushed white peppercorns - at least as much sugar as salt, which is what separates gravlax from plain salted fish.
3. Spread half the cure on the flesh, cover with 2 large bunches of roughly chopped dill, then add the rest of the cure.
4. Wrap tightly in film, set in a deep dish, cover with a board and 1-2 kg of weight.
5. Refrigerate 48 hours, turning every 12 hours and pouring off the brine that runs out; the pressure and the time are what give the firm, translucent flesh.
6. Unwrap, scrape off the dill and the cure and pat dry. Do not wash it under the tap.
7. Slice very thinly on the bias from the tail end, leaving the skin on the board.
8. For the hovmästarsås, whisk 2 tbsp mustard, 1 tbsp honey and 1 tbsp vinegar, drizzle in 100 ml oil to emulsify, then stir in chopped dill.
9. Serve the gravlax with the sauce, rye bread or warm potatoes.

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