Salmon Gravadlax | Good Housekeeping UK
- 5 years ago
Making this delectable cured fish dish is easy – watch our video to find out how.
1. Lay one salmon fillet, skin-side down, in a large serving dish lined with cling film.
2. Make the cure. Put the dill, sugar, salt and a generous amount of black pepper in a large bowl and stir together.
3. Pat the mixture over the salmon. Top with the second fillet.
4. Cover the salmon with cling film, then weigh down with tins. Cover with cling film to hold in place. A briny liquid will run out – discard the liquid.
5. Chill in the fridge for 3 days. Turn the salmon twice a day so that it evenly cures.
6. To serve, remove top fillet and wipe off excess salt mixture. Lay skin-side down on a board. Using a long, sharp knife thinly slice at an angle.
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1. Lay one salmon fillet, skin-side down, in a large serving dish lined with cling film.
2. Make the cure. Put the dill, sugar, salt and a generous amount of black pepper in a large bowl and stir together.
3. Pat the mixture over the salmon. Top with the second fillet.
4. Cover the salmon with cling film, then weigh down with tins. Cover with cling film to hold in place. A briny liquid will run out – discard the liquid.
5. Chill in the fridge for 3 days. Turn the salmon twice a day so that it evenly cures.
6. To serve, remove top fillet and wipe off excess salt mixture. Lay skin-side down on a board. Using a long, sharp knife thinly slice at an angle.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi