Recipe Details
Title Gravad lax
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 1,103.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Salt, sea125 Gram
Sugar, caster1 Tablespoon
Pepper, black30 Gram
Dill, fresh3 Bunch
Sugar, caster1 Tablespoon
Oil, sunflower1 Tablespoon
Creme fraiche2 Tablespoon
Vinegar, white wine1 Tablespoon
Salmon, Atlantic, wild, raw4 Kilogram
Mustard, smooth1 Tablespoon
Dill, fresh3 Bunch
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,552
Protein 401.82%
Other Carbohydrate 4.40%
Sugar 9.33%
Fat Saturated 61.78%
Fat Unsaturated 102.15%
Fiber 10.74%
Sodium 363.73%
Salt 380.54%
Traffic Lights
Recipe Method
1. Gut and wipe clean the salmon, preferably wild or organic (or sea trout, or large tout) then take two large fillets from each side, as close to the backbone as possible (use the carcass for stock or soup). 2. Roughly chop the dill and mix thoroughly in a bowl with the salt, sugar and pepper. Lay out a sheet of foil or cling film about four times the width of a salmon fillet. 3. Spread a quarter of the pickling mix over a fillet-size area on one side of the foil with a good 15cm/6in margin for folding over. 4. Place one fillet, skin side down, on top of the pickle mixture and cover with slightly more than half of what is left. Place the second fillet on top, skin side up, to make a sandwich. Scatter the remaining pickle mixture over the skin. 5. Wrap up the parcel tightly, tucking the ends and edges in underneath the fish. 6. Put the package on the tray and place a similar size tray, or a plank of wood on the top. Weight it down, with a brick or two or anything else handy (the contents of the fridge?).Turn the package daily for at least five days, and no more than eight. Do not discard the pickling liquid that oozes from the package unless it threatens to spill over the side of the tray. 7. At least one hour before you wish to serve the fish, combine all the ingredients for the dressing in a jar and shake well together. Leave to stand and shake again to emulsify before serving. 8. To serve, unwrap the gravadlax and wipe off any excess pickling liquid. There is no need to scrape off the dill pieces though, as some recipes suggest. Slice fairly (but not too) thinly then serve with the sauce and buttered brown bread. (Unused gravadlax can be re-wrapped in clean cling film or foil and kept in the fridge for up to five days.)
Privacy Policy

Our Privacy Policy
 

Terms Of Use

The Small Print
 

About Us

Meet The Team
 

Contact Us

MenuAnalyser Limited
69 Riley Road
Brighton
East Sussex   BN2 4AG
Tel: 0800 020 9173
Email: hello@menuanalyser.co.uk