Gravlax
A community recipe by koukoutzakiNot tested or verified by Nigella.com
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Lay the salmon fillet in a wide shallow dish that fits the salmon snugly, skin side down. In a bowl mix together the salt, sugar, English mustard and gin to make a yellow slush. Spread this mixture over the salmon's pink flesh, covering well. Roughly chop the dill, and then pat the herb down onto the paste-covered salmon. Press well so that no pink from the salmon is visible. Quickly but not frenziedly, turn the fish over without its losing its paste and herb coating. Cover the dish with one layer of Clingfilm/Clingwrap pressing into the edges of the fish before wrapping it around the sides of the dish, and then do another layer of cling over that. Weigh the fish down with jars, tins or any other weights you can find. Place in the fridge for 2-3 days. Unwrap the dish and lift the salmon fillet out of the liquid it will now be lying in. Rub off and discard the dill to expose the pink salmon, and lay on a carving board flesh side up. Working from the right hand end of the fish (unless you're left-handing), carve very thin diagonal slithers with a long, sharp knife. Don't worry about the uniformity of the slices; instead try to get them as thin as possible. The fish skin helps you to carve, as it will give you something to run your knife along as you go. Re-wrap in cling film and keep the gravlax steeping in the fridge if it is not all sliced in one go.
Lay the salmon fillet in a wide shallow dish that fits the salmon snugly, skin side down. In a bowl mix together the salt, sugar, English mustard and gin to make a yellow slush. Spread this mixture over the salmon's pink flesh, covering well. Roughly chop the dill, and then pat the herb down onto the paste-covered salmon. Press well so that no pink from the salmon is visible. Quickly but not frenziedly, turn the fish over without its losing its paste and herb coating. Cover the dish with one layer of Clingfilm/Clingwrap pressing into the edges of the fish before wrapping it around the sides of the dish, and then do another layer of cling over that. Weigh the fish down with jars, tins or any other weights you can find. Place in the fridge for 2-3 days. Unwrap the dish and lift the salmon fillet out of the liquid it will now be lying in. Rub off and discard the dill to expose the pink salmon, and lay on a carving board flesh side up. Working from the right hand end of the fish (unless you're left-handing), carve very thin diagonal slithers with a long, sharp knife. Don't worry about the uniformity of the slices; instead try to get them as thin as possible. The fish skin helps you to carve, as it will give you something to run your knife along as you go. Re-wrap in cling film and keep the gravlax steeping in the fridge if it is not all sliced in one go.
Introduction
Ingredients
Serves: 10-12
Metric
Cups
- 1 kilogram salmon fillets (with skin in place)
- 4 tablespoons Maldon salt
- 4 tablespoons caster sugar
- 3 tablespoons English mustard
- 2 tablespoons gin
- 1 bunch fresh dill
- 2⅕ pounds salmon fillets (with skin in place)
- 4 tablespoons sea salt flakes
- 4 tablespoons superfine sugar
- 3 tablespoons English mustard
- 2 tablespoons gin
- 1 bunch fresh dill
Method
Gravlax is a community recipe submitted by koukoutzaki and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
erve the sliced gravlax on a fresh board or platter, perhaps with some rye bread, sour cream and little gherkins. Also delicious with baked potatoes.
erve the sliced gravlax on a fresh board or platter, perhaps with some rye bread, sour cream and little gherkins. Also delicious with baked potatoes.
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What 1 Other has said
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Posted by TusharNijWij on 16th January 2014
Show more commentsI love this recipe. We made one with beetroot. Really nice flavour and the colour is impressive: http://www.youtube.com/watch?v=cAm6x6R8V4o