- 1 kilogram salmon fillets (with skin in place)
- 4 desertspoons maldon salt
- 4 desertspoons caster sugar
- 3 desertspoons english mustard
- 1 đesertspoons white wine vinegar
- 1 bunch fresh dill
- Descale the skin.
- Cut into two fillets that will sit on top of each other.
- Rub salt in the skin of both fillets.
- Lay one salmon fillet in a wide shallow dish that fits the salmon snugly, skin side down.
- In a bowl mix together the salt, sugar, English mustard and vinegar to make a yellow slush.
- Spread this mixture over both of the salmon's pink flesh, covering well.
- Roughly chop the dill, and then pat the herb down onto the paste-covered salmon in the bowl.
- Press well so that no pink from the salmon is visible.
- Turn the other fillet over and press down on top of the first.
- Cover the salmon with a piece of cling film, press it into the sides but leave the base clear for juices to escape.
- Cover the dish with one layer of cling film and then do another layer of cling over that.
- Place another dish over the salmon and weigh the it down with jars, tins or any other weights you can find.
- Place in the fridge for 2-3 days.
- Unwrap the dish and lift the salmon fillet out of the liquid it will now be lying in.
- Rub off and discard the dill to expose the pink salmon, and lay on a carving board flesh side up.
- Working from the right hand end of the fish (unless you're left-handing), carve very thin diagonal slithers with a long, sharp knife.
- Don't worry about the uniformity of the slices; instead try to get them as thin as possible. The fish skin helps you to carve, as it will give you something to run your knife along as you go.
- Remove the skin as you slice.
- Re-wrap in cling film and keep the gravlax steeping in the fridge if it is not all sliced in one go.
Written by Super User