Home-Made Gravadlax with Dill Sauce – Inverawe

Name: Home-Made Gravadlax with Dill Sauce – Inverawe
Total time: 2880 min
Ingredients: one 2.25kg (5 lb) salmon, filleted with skin on; 50g (2 oz) caster sugar; 2 tablespoons sea salt; 1 tablespoon black or green peppercorns, coarsely crushed; 4 - 6 tablespoons chopped fresh dill, or 3 tablespoons dried dill weed (this sometimes has better flavour); 1 tablespoon aquavit or cognac or a really peaty (Islay) malt whisky; 2 teaspoons Dijon mustard; 1 egg yolk; 100 ml (3½ fl oz) sunflower oil; 2 tablespoons top quality white wine vinegar or tarragon wine vinegar; 1 tablespoon sugar; ¼ teaspoon dried dill weed; ¼ teaspoon salt; freshly ground black pepper

www.smokedsalmon.co.uk

Inverawe

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Ingredients

one 2.25kg (5 lb) salmon, filleted with skin on
50g (2 oz) caster sugar
2 tablespoons sea salt
1 tablespoon black or green peppercorns, coarsely crushed
4 - 6 tablespoons chopped fresh dill, or 3 tablespoons dried dill weed (this sometimes has better flavour)
1 tablespoon aquavit or cognac or a really peaty (Islay) malt whisky
2 teaspoons Dijon mustard
1 egg yolk
100 ml (3½ fl oz) sunflower oil
2 tablespoons top quality white wine vinegar or tarragon wine vinegar
1 tablespoon sugar
¼ teaspoon dried dill weed
¼ teaspoon salt
freshly ground black pepper