Gravadlax

A fresh, elegant starter or brunch platter that works beautifully for Easter, long lunches or grazing tables. Always a staple with the Swedish side of my family.

Ingredients

• 700 g–1 kg fresh salmon fillet, skin on, pin-boned
• ¼ cup sea salt
• ¼ cup caster sugar
• 1 tbsp cracked black pepper
• 1 large bunch fresh dill, roughly chopped
• Zest of 1 lemon
• 1 lemon or lime, thinly sliced
• 2 tbsp baby capers, drained
• Extra dill sprigs, to serve
• Optional mustard dressing
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp finely chopped dill
• Cracked black pepper
• 1 tbsp gin, vodka or aquavit, optional.

Method

• Pat salmon dry and place it skin-side down on a large piece of baking paper or cling film.
• Mix salt, sugar, pepper, chopped dill and lemon zest. Rub the mixture evenly over the flesh side of the salmon.
• Drizzle over gin, vodka or aquavit if using.
• Wrap tightly, place in a shallow dish and weigh down with a plate or small tray.
• Refrigerate for 24–48 hours, turning once halfway through. The longer it cures, the firmer and saltier it becomes.
• Unwrap the salmon and gently scrape off most of the cure and dill. Pat dry.
• Slice thinly on an angle, leaving the skin behind.
• Arrange on a platter with lemon or lime slices, capers and fresh dill.
• For the dressing, whisk Dijon, honey, lemon juice, olive oil, dill and pepper until smooth.
• Serve chilled with mustard dressing, crackers, rye bread or sourdough.