Makes
2 sides (40+portions)
Curing time:
8 days
Good For:
Canapes, salad, breakfast, sushi and for grazing
Ingredients
- 2.6kg salmon (gutted and scaled)= 2 sides
- 260g table salt (or if you prefer Murray River, Maldon or other natural salts)
- 270g caster sugar
- 1tsp chilli flakes
- 2tsp za’tar
- 2 lemons-zest only
- 1/2 tsp freshly milled pepper
- 1tsp fennel seeds-crushed
- 1tsp juniper berries-crushed
- 4tsp seeded Dijon mustard
- 1/4 cup roughly chopped oregano
- 1/4 cup roughly chopped parsley
- 1/2 cup finely chopped parsley and oregano
Step by Step Instructions
Step 1
The most important recommendation I have when preparing cured foods is to follow food safety and wear disposable gloves at all times.
This will ensure no contamination and maximum shelf life.
Step 2
Lets prepare the curing mixture first while the fish fillets remain chilled in the fridge.
Toast fennel seeds and juniper berries in a hot pan over medium heat for 2mins. Remove from pan and crush with a rolling pan or back of a small frying pan or pot until roughly ground.
Step 3
In a medium sized bowl, mix together salt, sugar, fennel, juniper, lemon zest, za’tar, chilli and pepper. Using gloved hands or a spoon mix the ingredients together.
Remove the fish onto a clean board or tray. Wipe the fish fillets on both sides using paper towel.
Place the fish onto greaseproof paper (skin side down)and brush the flesh of both sides with seeded mustard. Sprinkle the curing mixture over ensuring to cover the flesh on both sides of fish. Scatter roughly chopped parsley and oregano over the curing mixture.
Place the fish on a cooling rack which sits over a tray (to collect juices during curing) and cover with glad wrap.
Step 4
Put some weights over the fish (tins or other) and put into the fridge for 5 days.
The fish shouldn’t sit in the liquid produced during curing as this will make the dish salty.
Step 5
After 5 days curing, remove the fish onto clean greaseproof paper and wipe off all the curing mixture using gloved hands and paper towel.
Don’t wash the fish as other recipes will ask you to do.
Step 6
Place the fish onto a baking tray and brush Dijon mustard over the fish, covering all the flesh.
Scatter finely chopped oregano and parsley over the mustard, cover with glad wrap, place another tray over (to weigh down the fish), add some weights, and return to the fridge for another 3 days.
Step 7
After a total of 8 days curing, your gravadlax is now ready.
Remove the fish from the fridge onto a clean chopping board. Remove the pin bones from the fish using fish tweezers. Watch the video if you’re unsure how to do this.
Step 8
Cured fish needs to be sliced wafer thin or the fish will taste salty, think parma ham!!
I sliced all my fish onto trays and vacuum-packed the batch to use at Christmas and give to friends and family.
Step 9
We used some gravadlax with curd and lemon in bruschettas, had some with poached eggs, muffin and hollandaise, enjoyed simply with sour cream and sourdough bread, and had ample to hand out and share which I absolutely love doing.
If you make this dish why not share it by posting to #familykitchenwithmark
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