Bryce's Gravadlax
Salmon fillets marinaded then served with mustard and dill sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Uncooked | Less than 30 minutes |
Ingredients
- 2 lb side of Shetland salmon, centre cut, skin on
- 2 large bunches of dill, finely chopped
For the cure:
- 1 tbsp finely ground black pepper
- 1 tbsp Maldon sea salt
- 1 tbsp brown sugar
- 2 tbsps brandy
For mustard and dill sauce:
- 2 large egg yolks
- 5 fl oz sunflower oil
- lemon juice to taste
- 2 tbsps grain mustard
- 1 tsp caster sugar
- 1 tbsp finely chopped dill.
Method
Wash the fillet and pat dry. With the skin side down, pour over the brandy and run into the flesh. Sprinkle over the salt, pepper and sugar and rub this into the flesh. Finally, sprinkle generously with the finale chopped dill. Wrap the whole fillet in cling film and refrigerate, with a weight on top, for 48 hours.
Make the mustard and dill sauce by making a basic mayonnaise and adding the mustard, sugar and fill to taste.
Carve the salmon at an angle finishing each slice before reaching the brown of the skin underneath. Serve 4 slices about ¼ inch thick and serve with the mustard and dill sauce. You could also serve it on a hot potato cake or herb pancake.
