Points to remember

  • Blitz the sugar, salt and flavourings in a food processor to make the cure.
  • Lay one salmon fillet skin-side down. Pack the cure on top.
  • Lay the other fillet flesh-side down on top so that the cure is sandwiched in the middle.
  • Wrap the fish tightly in cling film. Put weights on top - you can use cans if you like - and refrigerate.
  • Leave for 2 – 4 days, turning the fish every 12 hours. The longer you leave the salmon the more cured it will be.
  • Cut the salmon thinly at an angle to create a slice that looks like a ‘D’, leaving the skin behind.
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TIPS
MAKING GRAVADLAX

You can rinse or scrape off the cure mixture according to the recipe and your own preference.

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