Name: Salmon gravlax
Prep time: 5 min
Total time: 5 min
Yield: 10
Ingredients: 1 kilogram to 1.25kg side of salmon, skin on; 3 tablespoon sugar; 3 tablespoon sea salt; freshly ground white pepper; 1 tablespoon vodka; 1 bunch dill, roughly chopped

Salmon gravlax

Salmon gravlax is a traditional Norwegian method of curing fish. It makes a delicious starter.

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Serves 10

Prep

Marinate

48H

Ingredients

1 kilogram to 1.25kg side of salmon, skin on

3 tablespoon sugar

3 tablespoon sea salt

freshly ground white pepper

1 tablespoon vodka

1 bunch dill, roughly chopped

Method

1.Remove pin bones from salmon and also trim off any excess fat at the side edges of the salmon.

2.Sprinkle combined sugar and salt over salmon and then white pepper. Drizzle with the vodka and scatter with dill.

3.Firmly wrap the salmon in several layers of plastic clingfilm and refrigerate for 36 to 48 hours with the skin facing up. It’s ideal to place a weight on top of the salmon to press it down.

4.Remove excess dill from salmon and – using a very sharp knife – slice it diagonally into very thin slices.

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