1.5 Kg Salmon, ask the fishmonger to cut in half, remove any bones but leave skin on.
100g Granulated Sugar
75g Sea Salt
2 tablespoons of Coriander Seeds
Large bunch of fresh Dill, chopped
Prepare a baking tin or shallow dish by lining it with cling film leaving enough over to be able to cover the salmon.
Prepare the marinade, mix together the salt, sugar, coriander seeds, gin and dill.
Coat the skinless sides of the salmon in the marinade and place together. Place the salmon into the baking tin or dish and pour the remaining marinade over the top.
Wrap the salmon in the cling film and then wrap a further piece of cling film tightly around the outside. Weight the salmon down by placing a large board with tins, or other weights on top.
Place in the fridge and leave there for 24-48 hours.
4 tablespoons Dijon Mustard
2 tablespoons Sugar
2 tablespoons White Wine Vinegar
2 Egg Yolks
300ml Vegetable Oil
Large bunch of chopped Dill with more to serve too!
Pepper to taste.
Combine the first four ingredients by whisking together and then add the oil in a slow, steady stream whisking all the time, just the same as when you make mayonaise. Add the Dill and Pepper to taste.
When ready to serve the Gravalax, remove from the fridge, remove the cling film and wipe the marinade away with kitchen towel. Place on a wooden chopping board covered with chopped dill. Place skin side down and slice thinly beginning from the tail towards the middle. Serve with the Dill and Mustard sauce.
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