Gravadlax with Pickled Vegetables
This Gravadlax with Pickled Vegetables enables you to cure your own salmon. It is surprisingly easy and is great for serving as a starter at special meals!
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Ingredients
- 1 side salmon, pin-boned and with belly removed
- 400g table salt
- 400g caster sugar
- 4 tablespoons Dijon mustard
- 2 large bunches of dill, finely chopped
- 50ml white wine vinegar
- 100g caster sugar
- 6 radishes, sliced into julienne strips
- Radish tops (optional)
- 1 x 5cm ginger, peeled and thinly sliced into julienne strips
- 1 turnip, sliced into julienne strips
- Micro herbs
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