Homemade Gravadlax Cure with Dill Sauce
A Christmas special, our Gravadlax Cure with Dill Sauce.
Serves 8
For the Cure
1 x salmon fillet (1kg fillet side)
1 fennel bulb (or 1 bunch of dill)
1 beetroot
28g of black pepper
250g of sea salt
125g of sugar
125g of demerara sugar
Dill Sauce
English mustard
Honey
Cider Vinegar
Oil
Dill
Salt and Pepper
To Finish
English mustard
1 bunch of fresh dill
Method
- Firstly, grate the beetroot and fennel into a bowl.
- Add black pepper and equal quantities of salt and sugar and mix.
- Add to a plastic bag along with the salmon. Leave in the fridge for 48 hours to marinade but can leave in longer if needed.
- For the Gravadlax sauce, mix the mustard, cider vinegar and oil. Finely chop your dill, add to the sauce along with a teaspoon of honey.
- Once your Gravadlax has cured, 48 hours later, cover the top with mustard.
- Finish by covering finely chopped dill.
- Slice, serve with the gravadlax sauce and enjoy!
