Gravadlax

Was in the shop the other day and caught the eye of the smoked salmon shelf. Now, I like smoked salmon, but the quantities available looked meagre, a few slices (if that) in each pack. Next shelf along, fillets of salmon, big ones. Hmmm.

So, I quickly decided I was going to make some gravadlax (Scandinavian style cured salmon), bought a half-kilo of salmon fillet, a pack of fresh dill and some cheap French mustard.

Pretty easy to make. You need the following:

A good sized side of salmon, all bones removed (about 500g).
A large handful (or more) of fresh dill weed.
3 tablespoons rock salt
3 tablespoons white sugar
Some greaseproof paper
Some tin foil
A box or pan large enough to hold the salmon flat.
A brick.
Patience.

1. Place the salmon, skin side down, in the pan or box.
2. Mix together the salt and sugar, and pour over the fish and spread it around.
3. Break up about half the dill with your hands, and layer on top.
4. Turn the fillet over carefully, and push any escaping ingredients back under the fillet.
5. Cover with the greaseproof paper and then the tin foil.
6. Weigh it down. the brick might cover it, if not, spread the load with a chopping board or anything of a suitable size. Remember the idea behind this is to press the salmon.
7. Put in the fridge (or somewhere at fridge temperature if it won't fit) for about a week.
8. Take your 50p jar of Asda mustard. Taste - it's quite sour. A good thing (I think). Finely chop the rest of the dill and mix into the mustard, and put in the fridge.
9. After 5 to 7 days, it's ready. The salmon should be nicely pressed and firm. Use a thin sharp knife to cut diagonal slices - cut away from the tail end. You can wipe off some of the remaining salt and dill if it's too strong. The mustard should be quite aromatic too.
10. This goes nicely with some flatbread, and a glass of good bubbly.