Recipe by Barbora Steiss
Try something a little different with this gravadlax recipe from Barbora Steiss, the food writer and Head Chef at The Devilled Egg, an online cookery school.
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1 side of salmon (ideally wild or organic), cleaned and skinned
- 150g large salt crystals (we used 1/2 plain salt and half Cornish lemon and thyme)
- 4 raw beetroots, grated
- 1 tablespoon of dill seeds
- 1 tablespoon of fennel seeds
- 1 bunch of chopped fresh dill (or 1 tablespoon of dried dill)
- zest of 1 lemon
- 1 tablespoon freshly grated pepper
- 4 tablespoons of vodka
Combine the pickling ingredients thoroughly in a bowl.
Spread a sheet of cling film on the work surface and spread half the pickling mixture in the middle.
Place the salmon on the pickling mixture and spread the remaining mixture in top.
Wrap tightly in the cling film, place on a tray with another tray on top.
Weight the second tray down with a few cans and place in the fridge for up to 4 days, turning every day.
Make sure that you also empty the liquid from the tray as it will collect during the curing process.
After 4 days, place the fish in the cling film into a large plastic bag and wrap in more clingfilm and place in the freezer for at least 48 hours.
Slice thinly from frozen as this makes it much easier and leave the slices on a plate to come up to room temperature (20 minutes).
Please note: you can cut the side in half (vertically) if you won’t eat the whole side in one sitting or if the whole half will not fit in the fridge.