Dill-cured salmon gravlax and blini kit

Gravlax is simple to prepare but it does take a bit of time - and makes a mess. Best leave it to us, really. We make a curing rub out of sugar, salt, chopped dill and coarsely ground black pepper and use to coat, the raw Tassie salmon. We then wrap the fish tightly and weigh it down overnight - as it cures, it loses a bit of moisture, firming up the flesh and taking on the lovely herby sweetness of the cure.  We wipe off the excess cure and vacuum-seal it for you to slice as you need it.

This year the gravlax comes with horseradish-dill cream and a chive blini mix for a complete canape or brunch solution.

Salmon, chive blini mix [milk, plain flour, egg, butter (cream, salt), salt, chives, baking powder (cream of tartar, sodium bicarbonate, organic rice flour)], horseradish-dill cream [creme fraiche (pasteurised cream, cultures), horseradish (horseradish, water, mustard seeds, sugar, salt, acetic acid, vegetable oil, mustard extract, vegetable gum (soy), sodium metabisulphite), lemon juice, fresh dill, chives, salt, black pepper], salt, sugar, fresh dill, black pepper

This classic combination goes perfectly with a Champagne for brunch or festive canapés.

The kit is complete but you can add a sprig of dill or salmon roe  to the blini if you like.