AT A GLANCE
Curing fresh salmon enhances its taste and transforms its texture, writes Emma Knowles.
|01||Trim belly from salmon, then remove any remaining pin-bones with fish tweezers.|
|02||Trim tail so salmon is rectangular. Halve widthways to form two smaller rectangles.|
|03||Lay a piece of plastic wrap on a work surface. Combine salt and sugar in a bowl, scatter one quarter of salt mixture on plastic in a rectangle about the same size as a salmon half. Place a piece of salmon on top, skin-side down.|
|04||Scatter another quarter of the salt mixture over centre of salmon flesh, then scatter with half the dill seeds and half the lemon rind.|
|05||Scatter with dill, spreading all the way to the edges and pressing firmly, then scatter with remaining lemon rind and dill seeds.|
|06||Scatter another quarter of the salt mixture over dill, sandwich with remaining piece of salmon, skin-side up, and scatter remaining salt over salmon skin.|
|07||Wrap salmon parcel firmly in plastic wrap, then wrap in another two layers of plastic wrap to minimise leakage. Place on a tray.|
|08||Place a small board or tray on top of salmon parcel and weight with food cans or weights. Refrigerate for at least 2 days, or up to a week, turning salmon parcel every 12 hours.|
|09||Unwrap parcel, wipe away as much cure as possible with your hands, then wipe away any excess moisture with absorbent paper. Wrap in plastic wrap and refrigerate until required (up to 5 days). To serve, thinly slice salmon on an angle with a long sharp knife, detaching salmon from skin. Serve gravlax with rye bread, crème fraîche, dill pickles, watercress, and mustard and dill sauce.|
Note You'll need to begin this recipe at least 2 days ahead.