Gravad Lax

Serves 8


Ingredients:

3 tbsp sea salt
2-3 tsp light brown sugar
2 tsp crushed black peppercorns
6 tbsp lime juice
large bunch dill
1.4-1.8kg salmon, filleted, with skin
lime slices and dill sprigs, to garnish

For Dill and Mustard Sauce:
3 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp sugar
⅔ cup (150ml) grapeseed oil
2 tbsp finely chopped fresh dill
salt and pepper


Method:

• In a small bowl, mix together salt, sugar, peppercorns and lime juice. Spread some dill in a shallow non-metallic dish and add a quarter of salt mixture. Lay one salmon fillet, skin side down, in dish. Cover with plenty of dill and spoon over half remaining salt mixture. Place remaining salmon on top, skin-side uppermost. Cover with remaining dill and pour over remaining salt mixture. Cover with greaseproof paper then plastic wrap.
• Place a 900g weight on top and leave in a cool place for 2 days, or bottom of refrigerator for 3 days, turning occasionally and spooning liquid back between fillets occasionally.
• To make sauce, mix together mustard, vinegar and sugar, then gradually whisk in oil. Add chopped dill and seasoning. Drain salmon well, pat dry and trim off any hard edges. Very thinly slice salmon on bias, discarding skin. Garnish with lime slices and sprigs of dill and serve with sauce.