As January draws to a close it is highly probable that a little of that enthusiasm for a healthy 2012 is beginning to wane, so alongside our second recipe installment from Scandilicious writer Signe Johansen, we are giving you the chance to win a signed copy of her beautiful book providing an introduction to Scandinavian cooking that is quite literally, fresh!
The key to this classic Scandinavian dish is an exceptionally fresh fillet of salmon. If in doubt, freeze the fillet for twenty-four hours to kill any bacteria, then defrost it. This traditional gravlaks cure is slightly more sweet than salty, but you can always use equal quantities of sugar and salt if you prefer. If you’re feeling adventurous, try adding beetroot, alcohol (aquavit, gin or vodka) or juniper berries to the cure.
Makes enough for 12-14 starters or 6-8 smörgåsbord brunchers
Dill Mustard Sauce:
– The dill mustard sauce is very easy to make. You just whizz up all the ingredients in a blender.
– You can then either use it straight away or keep it in an airtight glass jar in the fridge for a week or so.
– Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
– Crush the white pepper and coriander with a pestle and mortar and then mix in a small bowl with the sugar and salt.
– Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
– Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost.
– Cover any exposed surface of salmon with any dill and spice mixture that tumbles out. Wrap very tightly in two layers of clingfilm and place in a small roasting tin to catch the brine that escapes the fish as it cures.
– Refrigerate for a minimum of 24 hours and up to 48 hours.
– When the gravlaks has had time to cure, simply take it out of the fridge, remove the clingfilm, wipe the fillet halves clean of the herby spiced salt with a paper towel, pat dry and put on a board, skin down.
– Put a layer of chopped dill on the skinless side of each fillet and press down as much as you can without squashing the fish.
– Slice on the diagonal from the tail towards the middle of the fillet and serve with hot new potatoes, rye or sourdough bread and dill mustard sauce.
To be in with a chance to win one of two signed copies of Scandilicous send your favourite healthy recipe to email@example.com!
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