Ingredients:
2 salmon fillets, of approx 2 lb each thick, skin on, scaled and pin bones removed
1 cup finely chopped fresh dill
2 ounces coarse rock salt
2 ounces fine sugar
1 tablespoon white peppercorns, crushed
some dill ( to garnish)
2 tablespoons Dijon mustard
1 tablespoon fine sugar
1 egg yolks
1 -2 tablespoon fresh finely chopped dill
150 ml vegetable oil or 150 ml peanut oil
1 tablespoon white wine vinegar
salt and pepper
Directions:
To make the curing mix: place the salt, sugar and white pepper into a medium sized bowl, add the dill and stir to combine.
Line a large, shallow, rectangular dish, to fit the salmon, with clingfilm.
Sprinkle over a quarter of the curing mixture, spread over the base and top with one of the salmon fillets, skin-side down.
Sprinkle over half of the curing mix and top with the other half of the salmon skin-side up, sprinkle over the remaining curing mixture on top of the fillet and wrap loosely in the cling film.
Weigh the fish down with some cans or weights on top to remove any excess liquid or moisture.
Place in fridge, turning the salmon over twice a day, for 3-4 days, if possible.
Do not pour off the curing liquid if it leaks through the cling film, unless there is a change of over-flowing.
Before serving the gravad lax scrape the curing mix off the fish to remove the salt and pat dry with kitchen paper (you can rinse it off if you want).
To make the sauce:.
In a bowl whisk the mustard and sugar together with the egg yolk, gradually whisk in a steady trickle of oil, making sure the oil is well emulsified.
Start to add the oil at a constant pace, when used up whisk in the vinegar.
Taste the sauce and adjust seasoning if needed, add the dill and mix well.
To serve, cut the gravad lax at an angle in slices (gravad lax is traditionally served slightly thicker than smoked salmon). Place 3-4 good slices on a plate along with a spoonful of the sauce.
Garnish with the dill.
Servings: 8-10
Time preparation: 60 min.
Time total: 60 min.