Gravad lax ( tessa )

Yield: 1 servings

Measure Ingredient
1 \N Fillet ed side of very fresh salmon taken; (7lb) fish
\N \N ; from a 3kg
4 tablespoons Freshly ground sea salt
4 tablespoons Caster sugar
2 tablespoons Freshly ground mixed peppercorns
6 tablespoons Freshly chopped dill

This is method of curing fresh fish, in this case salmon, which is very easy to do at home and which is gentler (and therefore often more acceptable to children) than the more usual smoked salmon. The cured dish is not at all salty and makes a simple and fresh starter.

Skin and pin-bone the salmon, taking care that all visible bones are removed. Remove and discard any dark flesh under the skin. Wash and dry the fish.

Mix together the salt, sugar, pepper and half the dill. Sprinkle half the cure mixture over the fish (patting it into the flesh), put the salmon into a shallow dish (china is good), turn and sprinkle the remainder. Cover the fish tightly with food wrap and keep refrigerated overnight, turning the fish and basting it with the juices at frequent intervals.

The next day remove the salmon, rinse it and then pat dry with kitchen paper. Sprinkle the remaining dill over the top side of the dish, patting it in with your hands.

To serve slice very thinly with a sharp knife from top to bottom giving small thin slices edged with bright green dill. Some spring onion and creme fraiche goes well with it.

Converted by MC_Buster.

Per serving: 1 Calories (kcal); trace Total Fat; (18% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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