HOMEMADE GRAVADLAX WITH HONEY MUSTARD SAUCE

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My Christmas may have been far from ideal, my mum unable to join me due to Corona and that new damn strain wrecking havoc in the UK, but it didn't stop me from cooking up somewhat of a storm and this recipe for homemade gravadlax was my, hands down, festive favourite!

I adore gravadlax (salmon that is cured using salt, sugar and dill) anyways but making it at home was not only incredibly easy but the end result was simply outstanding, world's better than the standard supermarket offering, and definitely comparable with the authentic kind I have sampled on my numerous trips to Scandinavia pre-pandemic. 

Perfect as a starter when hosting a crowd (when this is all over) and even better for a feast in times of by ones self! 

I had my homemade gravadlax Christmas eve as starter and on Christmas day as breakfast, and with NYE just a few days away I cannot recommend making this as part of your spread to end the year enough, let's be honest we all have the time to make this at the moment....I mean what else is there to do that also ends up with such a delicious end result?! 

INGREDIENTS

GRAVADLAX

• 1 tbsp ground black pepper
• 1 cup fresh dill, roughly chopped (1 big bunch)
• 250g Maldon sea salt 
• 250g caster sugar 
• 1 side of fresh salmon 

HONEY, MUSTARD & DILL SAUCE

• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoons chopped fresh dill

METHOD

GRAVADLAX

• Combine pepper with salt, sugar and dill.
• Place 2 large pieces of cling fling on a work surface, slightly overlapping. 
• Spread half the salt mixture in the shape of the salmon.
• Place salmon on salt, skin side down. 
• Top with remaining salt mixture.
• Wrap with cling wrap. 
• Place on top of a baking tray. 
• Top with something flat I used another, smaller baking tray)) then 3 x 400g / 14oz cans ("weights").
• Refrigerate for 12 hours. 
• There will be liquid in the dish. 
• Turn salmon over (will be gloopy/wet)), then replace weights and return to fridge. 
• After another 12 hours, turn salmon over again, replace weights. 
• After another 12 hours, remove salmon from fridge. 36 hours total for a medium cure. 
• Unwrap salmon, scrape off salt then rinse. 
• Pat dry. 
• If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, let's salt "settle" and permeate through flesh more evenly).
• Sprinkle over the 1/4 cup extra dill - for garnish and flavour.
• Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). 
• Serve on brioche and drizzled with the honey, mustard and dill sauce.

HONEY, MUSTARD & DILL SAUCE

• Combine mustard, honey and vinegar in a small bowl.
• Whisk in oil and stir in dill.
• Refrigerate until ready to use.