Ingredients

  • 450 g middle cut (if possible) fresh salmon
  • 1 bunch fresh dill
  • 2 tblsp chopped parsley and chives, mixed
  • 1 tblsp granulated sugar
  • 1 tblsp sea salt
  • 1/2 teaspoon ground white pepper
  • 2 tblsp chopped dill, parsley and chives, mixed
  • lemon slices to garnish
  • 3 tblsp dark french or german mustard
  • 1 tsp mustard powder
  • 2 tblsp caster sugar
  • 4 g (or 5) olive oil

Method

  • Split the salmon lengthways and remove all the bones (or ask the fishmonger to do this).
  • Mix the two mustards to a paste with the sugar and vinegar. Gradually beat in the oil to make a thick, vinaigrette-type sauce.
  • To serve: remove the gravlax from the marinade and herbs, separate the two halves and pat them dry.
  • Stir in the chopped herbs and a little of the juices from the gravlax.
  • Place skin side down on a board, and garnish with lemon slices.
  • Cut the gravlax in thin diagonal slices (as you would for smoked salmon) and serve with the mustard sauce.
  • Wipe and dry the fish and place one half, skin side down, in a deep dish.
  • Wash the dill and place it on top, then sprinkle over the chopped herbs, the sugar, salt and pepper.
  • Place the other half of the salmon on top, skin side up.
  • Cover it with foil and another plate then put heavy weights on top and leave it in a cool place for 48 hours.
  • During this time, occasionally baste the fish inside and out with the liquid that gathers in the dish.
  • If the weather is very hot, marinate the gravlax in the bottom of the refrigerator.

Method

Method