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1. Mix together the coarse sea salt, caster sugar, crushed white peppercorns, crushed coriander seeds, lemon and orange zest and juice with the chopped dill.
2. Take the side of salmon fillet. Score the skin and remove any pin bones. Rub a handful of the salt mix into the skin side then lay it on a large double sheet of clingfilm on a flat tray or baking dish. Top with the rest of the salt mix. Wrap in the clingfilm then chill for 24 hours, turning over after 12 hours. Rinse away all of the salt cure, pat dry then sprinkle a layer of chopped dill over the flesh side.
3. To serve, hold the knife parallel to the salmon and slice thinly down at an angle of about 30°, leaving the skin behind.

160 kcalories, protein 17.2g, carbohydrate 1.8g, fat 9.4 g, saturated fat 1.9g, fibre 0g, salt 1.5 g

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• susiemorgan

  26 December 2008

  susiemorgan rated and commented on this recipe

  

  By far the best Gravadlax I've ever made. Not too salty or sweet, just perfect, & very very easy to make too. I always cut the salmon side in half, put the two flesh sides together, put it into a large freezer bag & tip the curing mix into the bag & seal. I find it less messy & easier to turn. Takes up less room in the fridge too, handy at this time of year.

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Ingredients

• 500g coarse sea salt
• 500g caster sugar
• 1 tbsp crushed white peppercorns
• 3 tbsp crushed coriander seeds
• 3 lemons , zested and juiced
• 2 oranges zested and juiced
• a small bunch dill , chopped
• 1 side salmon fillet , approx 900g, skin on

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Difficulty and servings

Serves 10-12

Preparation and cooking times

30 minutes, plus overnight chilling

Ingredients

• 500g coarse sea salt
• 500g caster sugar
• 1 tbsp crushed white peppercorns
• 3 tbsp crushed coriander seeds
• 3 lemons , zested and juiced
• 2 oranges zested and juiced
• a small bunch dill , chopped
• 1 side salmon fillet , approx 900g, skin on

160 kcalories, protein 17.2g, carbohydrate 1.8g, fat 9.4 g, saturated fat 1.9g, fibre 0g, salt 1.5 g

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