Salmon Recipe from Perth – Gravlax

Ingredients:- 55 g sugar; 2 tblspns coarse sea salt; 1 tspn crushed black peppercorns; 2.5kg salmon, filleted with skin n; 1 tblspn vodka; 2 tblspns finely chopped dill.

Method:= combine sugar, salt, and peppersorns in small dish.  Remove any pinbones from salmon with tweezers.  Pat dry with paper towel and lay fillets skin side down in a shallow tray.  Sprinkle fish with half of vosdka, rub half od sugar mixture into the flesh.  Sprinkle with 2 tablespoons of dill.  Sprinkle the flesh side of te other salmon fillet with remaining vodka ad then rub remaining sugar mixture into te flesh.

Lay it flesh-side down on top of theother fillet.  Wrap in clingfilm and place a heavy board on top of the fillets.  Refrigerste for 48 hours, carefully turning every 12 hours.  Uncover the salmon and seperate and lay both fillets on a board.  Brush off all the dill and seasoning, sprinkle with extra dill.  Serve whole or thinly sliced with a mustard sauce (olive oil, Dijon mustard, cider vinegar, chopped dill and castor sugar)

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