Salmon Gravadlax | Raymond Blanc Recipe
A classic of Scandinavian origin, gravadlax epitomises the art of curing. The best-available fresh salmon is pressed with a mix of seasonings, dill and lemon ze
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at raymondblanc.com.
Ingredients
- ½ bunch Dill, to marinade the salmon
- 1 bunch Dill, to finish the salmon
- ½ Lemon
- 20g Sea salt flakes
- 15g caster sugar
- ½ tsp White pepper, ground
- 500g Salmon, skinless and pin boned
- 1 large tsp Dijon mustard
- 1 Cucumber
- 4 pinches Sea salt flakes
- 2 pinches White pepper, ground
- 2 tbsp White wine vinegar
- ½ bunch Dill, leaves picked
- 2 tbsp Sour cream (optional, but it will add a little extra luxury)
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