michelle picker cooks

Scandinavian gravlax is fresh salmon cured in salt and sugar with dill. Linda made this excellent version from another great recipetineats recipe.

You will need 1kg (2 lbs) of very fresh deboned salmon. Roughly grind 1 tablespoon of white peppercorns in a mortar and pestle. Combine the pepper with 1 cup of finely chopped fresh dill, 250g (8 oz) of white sugar (not caster sugar) and 250g (8 oz) of rock salt. Rock salt is preferable and will give a medium cure in 3 days. You can use a coarse or kosher salt which will cure in 24 hours but the salmon will need to rest for 12 – 24 hours to even out the salt. Spread half of the curing mixture in the shape of the fish onto some cling wrap. Lay the salmon onto the mixture skin side down and top with the rest of the curing mix. Wrap the fish up and place it in a large dish with a flat board on top. Place some weights (three 400g /14 oz cans or equivalent) on top of the board. Put the salmon in the fridge for 12 hours then turn it and replace the weights. After another 12 hours repeat again. After a final 12 hours (36 hours altogether) remove the salmon from the fridge. Unwrap the salmon and scrape off the salt mix then rinse and pat dry. If possible, allow the salmon to rest uncovered in the fridge for up to 12 hours. To serve slice the salmon thinly on an angle leaving the skin behind. Arrange the slices on a platter and garnish with extra fresh dill and lemon. Ours was served with gherkins, radishes, cherry tomatoes, onion slices and a sour cream and dill sauce.