Gravadlax is truly a thing of beauty, and although quite different in taste, is what I like to think of as Sweden's answer to our delicious smoked salmon!
- 2 halves of salmon fillets
- 2 good handfuls of fresh dill, roughly chopped
- 6 tblsp sea salt
- 10 tblsp caster sugar
- 2 tblsp freshly ground black pepper
- 6 tblsp mustard
- 1 tblsp sugar
- 2 tblsp red wine vinegar
- 2 tblsp sunflower oil
- small handful of freshly chopped dill
- In a bowl combine the dill, sea salt, caster sugar and ground black peppercorns.
- Roll out a large piece of cling film and sprinkle the base with 1/3 of the dill mixture.
- Place one side of the salmon skin side down on the dill mixture and top with half the remaining salt and sugar mix.
- Place the last fillet on top flesh side down and sprinkle with the remaining dill mixture.
- Wrap the salmon tightly with the cling film and give it an extra layer if you need to.
- Place the wrapped parcel in a high-sided dish and weigh it down with a plate and some full cans or whatever heavy item you have to hand.
- Leave the salmon to cure in the fridge for up to 5 days, turning halfway through. The dish will fill with juices but don't be too concerned about draining them until you are ready to serve.
- When you are ready to serve, remove the package from the dishes and wipe clean of the juices.
- Separate the sides and slice thinly with a large knife.
- Whisk together the ingredients for the sweet mustard dressing.
- Serve on Swedish crispy bread with a little of the sweet mustard dressing.
More by Donal Skehan:
- Donal Skehan's Creme Brulee Doughnuts
- Butterscotch Pudding: One for the grown ups!
- Treacle Beef Ribs, Cheesy Polenta: Donal Skehan