Gravlax

INGREDIENTS

• 1/3 Cup Castor Sugar
• 1/3 Cup Salt Flakes
• 1 tbls fresh ground white pepper
• 1/3 Cup chopped Dill + 2 tbls
• 2 Atlantic salmon or ocean trout fillets (skin on)
• Fresh bread to serve

METHOD

1. Combine the sugar, salt, peppercorns, 1/3 cup dill well
2. Trim and discard the salmon belly flaps
3. Pin bone the fillet with tweezers
4. Put a large sheet of glad wrap on the bench, dry the fist with paper towel and place the fish on the plastic skin side down
5. Press half of the curing mixture onto the flesh side of each fillets
6. Place the second fillet on top of the other so that the flesh sides are touching
7. wrap tightly in plastic wrap
8. Put the fillets into a roasting tray and weigh it down with another tray and some weights
9. Leave for 36 – 48 hours turning every 12 hours and drain off any liquid.
10. Remove plastic wrap. Scrape off any curing mix and pat the flesh dry with paper towel. Press the dill into the flesh
11. Cut the fish into thin slices leaving the skin in tact. Serve gravlax thinly sliced wrapped or wrap around your finger to make rosettes.
12. Serve with pumpernickel or sourdough bread

SAUCE FOR DIPPING

• 1 tble Dijon mustard
• 1 tbls sweet mustard such as honey mustard
• 1 tbls castor sugar
• 2 tble white wine vinegar
• 100 ml vegetable oil
• ¼ cup finely chopped dill

1. Combine mustard, sugar and vinegar.
2. Slowly whisk in oil until the mixture has the consistency of mayonnaise
3. Stir if the dill and refrigerate until ready to use