Gravlax is a national dish in Scandinavia and is extremely simple to prepare.
When presented as the centrepiece Gravlax is an impressive dish to serve to dinner
guests and makes a nice change from smoked salmon.
Prep: 30 minutes plus 2 days curing
Cook: 8-10 Portions
1 side of salmon with its skin on, bones removed and excess fat
Marinade: Mix all the marinade ingredients together until well
combined. Place the salmon on a plate and coat the flesh side in the marinade. Cover
the salmon in cling film and refrigerate it for 24 hours.
Remove the salmon from the fridge and carefully wash off the marinade. Dry it
lightly with kitchen paper.
To Coat: Place the salmon on a plate or wooden board, flesh side up
and coat the it lightly with the Dijon mustard with a brush. Cover the salmon well
in the finely chopped dill and mint. Cover the salmon with cling film and place a
weight on the salmon eg. tinned food. Place the salmon in the refrigerator for 24
To Serve: Slice the salmon very thinly with a long sharp knife.
Arrange the slices on serving plates so that they overlap. Drizzle the dill sauce
around the plate if you are using it. Serve the salmon gravlax with lemon wedges
and buttered brown bread.