GRAVADLAX WITH GARLIC, ORANGE AND HONEY VINAIGRETTE | SA Garden and Home

Name: GRAVADLAX WITH GARLIC, ORANGE AND HONEY VINAIGRETTE | SA Garden and Home
Ingredients: 2,5–4kg whole salmon or salmon trout, filleted (allow around 70g per person); 1 cup caster sugar; ½ cup sea salt (the crystal type); 2T freshly ground black pepper; several handfuls of fresh dill fronds, finely chopped; IT honey; 1¼ cups sunflower oil; ¼ cup freshly squeezed lemon juice; ½ cup freshly squeezed orange juice; 2 cloves fresh garlic; 1t English mustard powder or 1½t Dijon mustard; 1t (or less) cayenne pepper; 1t (or less) paprika; fresh Maldon salt; freshly ground pepper; plenty of fresh herbs (lemon thyme, parsley, chives, basil); molasses seed loaves; avocados, sliced; pomegranates (optional); lemony crème fraîche

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"I don't want to think that someone has been fiddling with the food on my plate for three hours," says Inge Watrobski of Kassia & Figg (021 788 3337), a bakery

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