Gravadlax

⇐ Recipes from cookery books

Ingredients

fish

piece of fresh salmon fillet

marinade

1 tbsp salt (coarse sea salt by preference)

1 tbsp sugar

1 tsp peppercorns, black or white, crushed

1 tsp armagnac, cognac or whisky optional

fresh dill

mustard sauce

2 tbsp made mustard, english or dijon

2 tbsp vegetable oil

2 tsp sugar

1 tbsp white wine vinegar

1 tsp sour cream optional

pinch of salt

1 tbsp fresh dill, chopped

Method

for the fish - start 2 days in advance

1. Mix the salt, sugar, peppercorns and sprinkle over the cut side of the fish. Top with the fresh dill. If you have a large piece of fish, you can cut into two, and sandwich the cut sides together.
2. Cover the fish with cling film or foil and put a plate on top. Weigh down the plate with a couple of tins of beans (or whatever). Refrigerate for at least 24 hours.

for the sauce

1. Mix all the ingredients except the dill and chill. Stir in the dill before serving

Good Housekeeping Step-by-step Cookbook Good Housekeeping