How to Make Gravlax

Fillet your salmon tail - about 1.5kg - use a sharp knife to cut along the backbone as close as you can to the bone itself

Fillet the Salmon Tail

Pull the backbone up as you slice to separate the bottom fillet - check for stray bones and pull any out that you find

Fillet the Salmon Tail

How to Make GravlaxMix 3 tbs Sugar with 2 tbs

Salt & 12 ground peppercorns

Prepare the Dry Marinade

Finely chop about 30 g of fresh Dill

How to Make GravlaxSprinkle some salt mix on

bottom of dish

Assemble

Sprinkle some dill on bottom of dish

How to Make GravlaxRub salt mix in skin of first fillet and place skin-side

down in dish

Assemble

How to Make GravlaxSprinkle most of remaining

mix on top of first fillet

Assemble

Sprinkle remaining dill on top of first fillet

How to Make GravlaxRub remaining mix into

flesh side of second fillet and place skin-side up

Assemble

Sprinkle remaining dill on top of first fillet

How to Make Gravlax cover dish with cling film and place board and

weights on top (about a 500g)

Assemble

Place in fridge and turn once a day. Leave for at least three days. It will last well in the fridge for about ten days. I usually start 3 days before Christmas for Lunch Starter and it is still excellent on New Year’s Eve!Serve with dijon vinaigrette which is infused with some of the dill from fish.