Salmon Gravlax Recipe
Serves 8
Ingredients:
2 sides fresh salmon
⅓ cup sea salt flakes
¼ cup white sugar
1 bunch dill, roughly chopped
1 tbsp white peppercorns, crushed
300g sour cream
1 tbsp horseradish cream
1 tbsp lemon juice
salt and white pepper, to taste
1 red onion, thinly sliced, to serve
baby capers, to serve
mini bagels, to serve
lime (or lemon) wedges, to serve
Method:
Put sides of salmon, skin side down, on a flat surface. Remove all bones with fish tweezers. Combine salt flakes, sugar, dill and peppercorns in a bowl. Rub salt mixture into salmon.
Put one side of salmon in a large shallow ceramic dish, skin side down. Put second side of salmon on top of first side of salmon, skin side up. Cover with plastic wrap and a large plate. Weigh plate down with tin cans. Refrigerate for 24 hours.
Remove salmon from fridge, take off plate and plastic wrap and drain liquid. Cover dish with new plastic wrap. Return to fridge for 2–3 days, turning every 12 hours.
To make horseradish cream, combine sour cream, horseradish cream and lemon juice in a bowl. Season with salt and white pepper.
Serve salmon on a large platter with horseradish cream, onion slices, capers, bagels and lime wedges.
