Name: Gravadlax kit
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)

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Gravadlax kit

Gravadlax kit

Sophie Godwin – Cookery writer

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With everything they’ll need to cure their own salmon Scandi-style, this homemade Christmas kit will make an inspired gift for any keen cook

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Ingredients

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

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.

Recipe from Good Food magazine, December 2016

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