Special Occasions Recipes - Gravad Lax Recipe

  
 

Special Occasions Recipes - Gravad Lax Recipe

Ingredients

Serves 4-6

  • 750 g-1 kg/1 1/2-2 lb salmon tailpiece, scaled and filleted mustard, to serve 

Pickle:

  • 1 heaped tablespoon sea salt

  • 1 tablespoon sugar

  • 1 teaspoon black peppercorns, crushed

  • 1 tablespoon brandy

  • 1 tablespoon chopped dill 

  • To garnish:

  • dill leaves

  • lime slices

Method:

  1. Mix together the pickle ingredients in a small bowl and transfer approximately a quarter of the mixture to a flat dish.

  2. Place one salmon fillet, skin side down, in the pickle mixture. Spread half of the remaining pickle over the cut side of the salmon. Place the other piece of salmon, skin side up, on top.

  3. Cover with the remaining pickle mixture, rubbing it into the skin. Cover with foil, lay a board on top and weight it down.

  4. Chill for between 12 hours and 5 days before serving. Drain well and slice the salmon. Garnish with dill and lime slices and serve with mustard.