- 1.5kg salmon fillet, skin on, pin-boned
- 1 bunch of dill, leaves picked, coarsely chopped
- 1/2 cup (170g) rock salt
- 1/4 cup (60g) white sugar
- 1 tablespoon coarsely ground white peppercorns
- 2 tablespoons brandy
- 1 fennel bulb, very thinly sliced
- 100g baby rocket leaves
- 1 tablespoon salted baby capers, rinsed, drained
- Sliced rye bread, to serve
- Lemon wedges, to serve
- 250g cnt creme fraiche
- 1 tablespoon horseradish cream
- Step 1Line an oven tray with baking paper. Place the salmon, skin-side down, on the prepared tray. Combine the dill, salt, sugar and peppercorns in a small bowl. Sprinkle the dill mixture evenly over the salmon fillet. Drizzle evenly with brandy.
- Step 2Cover with plastic wrap then a layer on baking paper. Place a large oven tray or roasting pan on top of the salmon and press down firmly with weights, such as cans. Place in the fridge for 24 hours.
- Step 3Remove the weights from the salmon and drain off any liquid. Rewrap the salmon in plastic wrap and return to the fridge for a further 2 days.
- Step 4Remove the salmon from the plastic wrap and scrape off the curing mixture. Use a long thin knife to cut into very thin slices.
- Step 5To make the horseradish cream, combine the crème fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
- Step 6Combine the fennel, rocket leaves and capers in a large bowl. Divide salad among serving plates. Arrange gravlax slices onto plates, dollop with horseradish cream and serve with rye bread and lemon wedges.
- Author: Sarah Hobbs
- Image credit: Georgie Cole
- Publication: Taste.com.au