Gravlax

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For a simple appetiser, serve gravlax on crusty bread, topped with aromatic herb salad.

The ingredient of Gravlax

• 1kg piece centre cut salmon fillet skin on pin boned
• 1 bunch dill coarsely chopped 1 cup
• 1 2 cup 130g coarse sea salt
• 1 3 cup 75g white sugar
• 1 1 2 tablespoons 15g white peppercorns crushed
• crusty bread to serve
• 1 1 2 cups dill sprigs 1 bunch
• 1 1 2 cups torn flat leaf parsley leaves 1 bunch
• 1 bunch chives cut into 3 5cm lengths
• 2 cups chervil sprigs 1 bunch
• 3 4 cup french or russian tarragon sprigs 1 bunch
• 1 2 cup salad burnet leaves 1 punnet
• 1 teaspoon coriander seeds crushed
• 1 4 cup 60ml lemon juice
• 1 4 cup 60ml extra virgin olive oil
• russian tarragon flowers optional to serve

The Instruction of gravlax

• cut salmon into 2 equal pieces then place 1 piece skin side down on a sheet of plastic wrap combine dill sea salt sugar and peppercorns in a bowl press the dill mixture into the flesh of the salmon then place the other salmon piece skin side up on top wrap salmon tightly in plastic wrap then place in a shallow dish place another dish on top weigh down with cans of food then refrigerate for 24 hours
• remove the weights from the salmon drain off any liquid then rewrap salmon in plastic wrap refrigerate for a further 2 3 days turning every 12 hours
• for herb salad place all ingredients in a large bowl and gently toss to combine remove salmon from plastic wrap scrape off curing mixture then cut into extremely thin slices on an angle serve gravlax with slices of crusty bread and salad

Nutritions of Gravlax

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