Marinated Salmon – Gravad Lax
·Prepare the seasoning
Mix the coarse sea salt and sugar together. Add the pepper and roughly chopped dill. Spread half of this mixture over a deep plate. Lay the salmon on top, skin-side down, and press it firmly into the mixture.
Coat the salmon
Cover the salmon with the remaining mixture, pressing it down firmly as well. The fish should be completely covered by the salt and sugar crust.
Leave to cure in the fridge
Cover the plate tightly with cling film and place it in the fridge for 48 hours. Turn the salmon over about four times during this period. If you leave it curing for a day or two longer, that's fine too — just make sure it stays refrigerated the whole time.
Slice thinly
Wipe the curing mixture off the marinated salmon and, using a very sharp knife, slice it into thin slices. Serve with bread, sauce, goat cheese… whatever you fancy.
Mustard sauce
Start by whisking the vinegar with the sugar and salt. Once they've partly dissolved, add the mustard, oil, egg yolk and pepper, and keep whisking until you get a smooth sauce. Adjust the seasoning with a bit more salt or a pinch of sugar if needed, then stir in the dill.
