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Gravlax with dill and juniper berries
Serves 4 Starters and mains
Ingredients
- 2 X 450g centre-cut salmon fillets, skin on
- 2tbsp finely chopped dill
For the cure
- 150g sea salt
- 150g caster sugar
- 2tsp juniper berries
- 2tbsp cracked white peppercorns
For the dressing
- 4tbsp lemon juice
- 1tsp Dijon mustard
- 2tbsp extra virgin olive oil
Method
First, make the cure. Using a pestle and mortar (or a food processor), grind all the cure ingredients together.
Lay the salmon fillets side by side, skin-side down, on a sheet of cling film. Sprinkle a layer of dill over each fillet, then add a thick layer of the cure, pressing it into the flesh very well. Use the cling film to help you turn one fillet on top of the other, then wrap the cling film tightly around them.
Place on a plate and refrigerate for 48 hours. Make the dressing by whisking all the ingredients together in a small bowl.
When you are ready to serve, unwrap the cured salmon from the cling film. Carefully remove the skin, then slice the gravlax very thinly. Transfer to a large serving platter, drizzle with the dressing and serve immediately.
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