A classic European cured salmon recipe, using salt and sugar as well as aromatics like dill and pepper to gently "cook" the raw fish, giving it a firm texture and delicately herby sweetness. Slice it thinly towards the skin and serve with scrambled eggs, sourdough toast and Champagne as the perfect Christmas brunch or with a mixed leaf salad or on crispbreads with blob of horseradish dill cream as a light lunch or entree. We also like to dice the gravlax with an equal amount of diced tomato and avocado, a good squeeze of lime and some chopped dill as a sort of chunky dippy, scoopy thing. Gravlax freezes beautifully - with one or two in the freezer, you'll always be able to pull out something special at a moment's notice. (NYE will be with us before you know it - just saying.) Defrost and pat dry before using. 500g.
Salmon, sugar, salt, dill, black pepper (FISH)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.