Make your own Gravadlax

Now this is a sort of thing that you can make right now and have ready for Christmas . Also every one will think that you are so cleaver for cooking such a complicated thing, make you very own gravadlax, it is just so special.  The truth is that as long as you have the time to do it, about 2 days or more then the rest is easy.  Now this is perfect for a Christmas day dinner started or to make and put on you own canapés. The other thing you need is some space in the fridge as well but apart from that it is really easy.

For this you will need

85g/3oz caster sugar

70g/2½oz flaky sea salt

2 tbsp vodka

2 tsp freshly ground white pepper

100g/3½oz fresh dill

500g/1lb 2oz salmon fillet

Now for your blend, that you cure the fish in is up to you but I normally go for a very dry mix.  This recipe I have used vodka but you can use mustard or lemon, or both. But that you do need is salt and sugar and a little bit of time.

Start by chopping the dill as fine as you can, then add the sugar, salt, vodka, and white pepper.  Mix it all together so you have a paste.

For the best result use the centre-cut salmon fillet, skin on, and all bones removed. Run your finger along the centre to make sure that all the pin bones have been taken out.  If not you can remove them with a knife and thumb or tweezers.

Now fine a container that will take the fish snugly and put half of the herb mix on the flesh side of the fish . Give it a good coating then lay it in the container so the skin side is showing.  Now cover the other side with the rest of the mix and then cover with the rest of the herbs.  Now cover this with cling film and put it in the fridge.  If you can place a weight on top of the fish .

Just leave this for about 48 hours and is should be done but to be sure leave it for three days , what you are looking for is the flesh of the fish to be firm .  Then take it out of the container and rub of as much of the salt and sugar.  If you have to you can was it under a tap but this will take away the flavour of the fish so try and remove as much of it as you can by hand . Then thinly slice the gravadlax at an angle and present on a plate.

Traditionally served with a mustard dressing and lemon wedges