Points to remember

  • Blitz the sugar, salt and flavourings in a food processor to make the cure.
  • Lay one salmon fillet skin-side down. Pack the cure on top.
  • Lay the other fillet flesh-side down on top so that the cure is sandwiched in the middle.
  • Wrap the fish tightly in cling film. Put weights on top - you can use cans if you like - and refrigerate.
  • Leave for 2 – 4 days, turning the fish every 12 hours. The longer you leave the salmon the more cured it will be.
  • Cut the salmon thinly at an angle to create a slice that looks like a ‘D’, leaving the skin behind.
Ad
TIPS
MAKING GRAVADLAX

You can rinse or scrape off the cure mixture according to the recipe and your own preference.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Ad
Ad
Good Food summer magazine on a promotional image

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now
Ad