GRAVADLAX
350-400g piece salmon with skin on.
75g fine Salt
75g granulated Sugar
15g dill
15ml brandy
Source: Maison Hector
Serves: 4 as astarter or 2 as a meal
METHOD
Make sure there are no bones in the salmon.
Wash and dry the fish
Leave skin on the fillet, either leave in one piece or cut in half
Roughly chop dill.
For one piece of fish place dill on bottom of a dish that will take the fish flat and lay salmon skin side up on top of dill.
If using two pieces, sandwich together with dill, skin on outside.
Mix together salt and sugar.
Sprinkle over salmon.
Pour over brandy.
Cover loosely with cling film and weight down to press salmon.
Leave minimum of 2 hours, maximum over night.
Remove from salt mix when desired texture is reached.
The longer the salmon is left in the marinade the drier the flesh will be.
Scrap salt from skin side but leave dill on flesh.
Slice thinly.
Serve with a dill mustard sauce and blinis
GRAVADLAX, BLINIS AND GARNISHES
GRAVADLAX AND CREAM CHEESE BAGEL
mmm
