With a little salt, sugar and lots of dill, you can cure your own salmon with minimum fuss.
The ingredient of Gravlax
- 1 tablespoon coriander seeds
- 220g (1 cup) caster sugar
- 145g (1/2 cup) cooking salt
- 2 bunches dill, thick stems discarded, roughly chopped
- 2kg salmon or ocean trout fillet, skin on, pin-boned
- 80ml (1/3 cup) vodka or gin
The instruction how to make Gravlax
- Using a mortar and pestle, lightly crush coriander seeds, then transfer to a bowl. Add sugar, salt and dill, and stir to combine.
- Scatter one-third of the salt mixture over base of a shallow, non-aluminium container (choose one that is a similar shape to the salmon; a long platter with a lip works well). Place the salmon, skin-side down, on top of the salt mixture, then scatter over the remaining salt mixture.
- Wrap entire dish in 2 layers of plastic wrap to seal. Place a chopping board on top. Weigh down with a 2u20132.5kg brick or cans. Carefully transfer to the fridge and refrigerate for 12 hours.
- Remove plastic wrap. Turn fish over in salt mixture, pour over vodka, then re-cover with plastic wrap. Replace chopping board and weights, then refrigerate for a further 12 hours. Continue turning salmon every 12 hours for a further 24 hours.
- Remove salmon from dish, draining well. Discard liquid. Scrape any salt mixture from flesh and pat dry with paper towel.
- To serve, starting at tail end and using a long, sharp knife held at a 45-degree angle, cut paper-thin slices, placing them in a single layer on baking paper and ensuring slices are detached from skin.
Nutritions of Gravlaxcalories: