Advertisement

Ingredients

  • 1 orange
  • 1 dill plant
  • small pot of black peppercorns
  • 125g box of sea salt
  • 500g bag of demerara sugar
  • small pot of coriander seeds
  • small pot of caraway seeds
  • a fishmonger gift voucher (to buy a 500g boneless piece of salmon)
  • pestle and mortar (optional)

Method

  • STEP 1

    To use the kit: Write the following instructions on the gift tag:
    To make the cure for your gravadlax, zest the orange and roughly chop a large bunch of dill. Using a pestle and mortar, grind 1 /2 tbsp peppercorns, then stir in 50g sea salt, 75g sugar, 1 tsp each coriander seeds and caraway seeds, and the zest.

  • STEP 2

    Put half the dill on a large piece of cling film and place your salmon on top. Cover with all the cure and the remaining dill, then wrap tightly. Place in a dish with something heavy on top to weigh it down.

  • STEP 3

    Leave to cure for 24-48 hrs, turning the salmon once, then rinse well and pat dry before serving. Will keep in the fridge for up to three days.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement