how to make gravadlax
DESCRIPTION
Gravadlax is a great way to make use of a whole salmon - it tastes great and lasts for ages.TRANSCRIPT
How to Make Gravlax
Fillet your salmon tail - about 1.5kg - use a sharp knife to cut along the backbone as close as you can to the bone itself
Fillet the Salmon Tail
Pull the backbone up as you slice to separate the bottom fillet - check for stray bones and pull any out that you find
Fillet the Salmon Tail
How to Make GravlaxMix 3 tbs Sugar with 2 tbs
Salt & 12 ground peppercorns
Prepare the Dry Marinade
Finely chop about 30 g of fresh Dill
How to Make GravlaxSprinkle some salt mix on
bottom of dish
Assemble
Sprinkle some dill on bottom of dish
How to Make GravlaxRub salt mix in skin of first fillet and place skin-side
down in dish
Assemble
How to Make GravlaxSprinkle most of remaining
mix on top of first fillet
Assemble
Sprinkle remaining dill on top of first fillet
How to Make GravlaxRub remaining mix into
flesh side of second fillet and place skin-side up
Assemble
Sprinkle remaining dill on top of first fillet
How to Make Gravlax cover dish with cling film and place board and
weights on top (about a 500g)
Assemble
Place in fridge and turn once a day. Leave for at least three days. It will last well in the fridge for about ten days. I usually start 3 days before Christmas for Lunch Starter and it is still excellent on New Year’s Eve!Serve with dijon vinaigrette which is infused with some of the dill from fish.