So, I decided I'd like to make Gravadlax for around Christmas time and bought a nice piece of salmon fillet. It was then decided further that I would have it ready for today.
Here is how I made it:
1 Kg salmon fillet (£10.00 in T*sco)
50 gm sea salt
75 gm caster sugar
6 blackpeppercorns, crushed
75 gm fresh dill, chopped quite finely
Cut the fillet in half and lay one half skin side down on a double layer of clingfilm. Mix the salt, sugar, peppercorns and dill in a bowl, to make the cure. Place the cure evenly over the half fillet then place the other half fillet skin side up, on top.
Wrap tightly in the clingfilm, then place in a glass or ceramic bowl, as near the size of the parcel as possible,and weight it down. I used a tile, then a tray with a few books on it.
Chill this for 24-48 hours turning every 12 hours or so and drain off any liquid each time you attend to it. When ready to use, unwrap the salmon, rinse off the cure and pat dry before slicing thinly. I have re-wrapped half cleaned of cure and dried which I intend to use on Christmas Eve, it will keep for a week like this in the fridge.
Go on, there's time for you to make this before Christmas!
It's a pity this chap only landed yesterday....
