Name: Gravlax with pickled cucumber
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 bunch dill, roughly chopped; 3/4 cup (210g) coarse sea salt; 3/4 cup (165g) sugar; 2 tablespoon white peppercorns, roughly crushed; 1 kilogram whole salmon fillet, skin on; 1 cup (240g) sour cream, to serve; 16 slices rye bread, cut into strips, to serve; Pickled cucumber; 3 lebanese cucumbers, thinly sliced; 1 small red onion, finely chopped; 1/2 cup chopped dill; 1/2 cup (125ml) white vinegar; 1/4 cup (55g) sugar

Ingredients

1 bunch dill, roughly chopped

3/4 cup (210g) coarse sea salt

3/4 cup (165g) sugar

2 tablespoon white peppercorns, roughly crushed

1 kilogram whole salmon fillet, skin on

1 cup (240g) sour cream, to serve

16 slices rye bread, cut into strips, to serve

Pickled cucumber

3 lebanese cucumbers, thinly sliced

1 small red onion, finely chopped

1/2 cup chopped dill

1/2 cup (125ml) white vinegar

1/4 cup (55g) sugar

Method

1.Combine dill, salt, sugar and peppercorns in a bowl. Cut salmon in half crossways and remove pin bones. Rub dill mixture all over salmon.

2.Place one piece of salmon side skin down on plastic wrap. Top with remaining salmon, skin side up, and wrap tightly in plastic wrap. Place in a dish, top with a chopping board and weigh down with cans. Chill for 2 days, turning after 1 day.

3.Meanwhile, to make pickled cucumber, place cucumber, onion and dill in a bowl. Place vinegar, sugar and 1/2 cup water in a pan on medium heat and bring to boil. Pour over cucumber mixture. Cool, cover with plastic wrap and chill.

4.When ready to serve, drain salmon and scrape off visible sugar and salt. Thinly slice gravlax and arrange on a serving platter with pickled cucumber, sour cream and rye bread.

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Ingredients

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