Dill and Black Pepper Gravlax
In my household the lovely Mr G is the fish lover, except when it comes to gravlax.
Gravlax is one of the things my son asks for when there’s a family get together, and he’s the one who snuffles down more than his fair share no matter what else is sitting on the table. Good thing I always make way too much for. one sitting!
Somewhere on these recipe pages, there is another recipe for gravlax with a Beetroot, Vodka and Pink Peppercorn cure (find it here)
The use of the gin makes it a little more powerful, something I quite like, but this recipe, with the use of dill and black pepper, gives it a gentler cure but for me, this is my favourite and the one I most often use.
I think the most difficult thing about making gravlax is the way it’s cut.
To get the most slices with the least waste, go to the Tip Box and follow the instructions, it’s really easy as long as there is a sharp knife involved!
Even though this recipe is easy enough to be made every week, added to scrambled eggs or used In a great quiche, maybe just sliced on top of some avocado and toast, it’s also perfect on something even more special. It’s also special enough to be brought out for those get togethers where a bit of flair is needed at the table.
Go on, give it a go and enjoy your sweet life!
Using a sharp knife to slice using long, smooth cutting movements
What You Need
2 x Sides of Salmon, Skin on, Pinned Boned and patted dry
100g Sea Salt
100g Fresh Ground Black Pepper
100g Castor Sugar
1 Large Bunch of Fresh Dill – Including stalks
How It’s Done
Place all the ingredients, except the salmon fillets, into a food processor and whizz until it looks semi fine green salt – See Tip Box
Lay a sheet of foil, twice as long as the salmon fillet onto a tray.
Lay one of the salmon fillets on the foil, skin side down.
Use the dill mixture to completely cover the flesh of the salmon fillet.
Lay the second fillet on top of the first, this time skin side up
Lay the second fillet on top of the first , skin side up.
Wrap the whole thing in foil
Use more foil to wrap the parcel up tightly a second time
Lay weights all along the wrapped fish and place in the fridge for 4 days. – See Tip Box
Turn the parcel over every day, re-placing the weights after each turn.
After four days, remove the weights.
Unwrap the fish, throwing the left-over oil and the foil away
Unwrapped and ready to be wiped clean
Using wet paper towels (kitchen roll), wipe off as much of the green dill mixture as possible – See Tip Box
Wiped of all the dill mixture and ready for slicing
Once patted dry, use a sharp knife to thinly slice the gravlax – See Tip Box
Slice thinly until each of the gravlax fillets are sliced and only the skin is left behind..
Once sliced dispose of the skin
Store in an airtight container in the fridge for up to a week or freeze for up to three months.
Slice the gravlax very thin, using the knife almost flat against the flesh
Tip Box
Food Processor - If not using a food processor, start by chopping the dill (Including the stalks) into very fine pieces (as fine as sea salt.). Add the rest of the ingredients to the dill and once again, chop them into the mix until what’s left is a green coloured mix.
Weights – I use tins of beans etc to weigh down my fish
Beetroot, Vodka and Pink Peppercorn Gravlax Looking Very festive - Find the recipe here -
Wipe the fish – Wiping all the dill mixture off the fish is really important. If there’s too much left on the fish, it can taste overwhelmingly awful.
Slice the gravlax – 1) I find that the best way to slice the fish is using a long sharp and if you have it, flexible knife.
2) Lay the knife flat against the flesh of the fish and push the knife down and away from you in smooth slicing motions – towards the skin of the fish.
Store in an airtight container in the fridge for up to a week or freeze up to three months.
