Simple entertaining
Salmon gravlax platter
SERVES 10 PREP AND COOK TIME 45 MINUTES (+ REFRIGERATION TIME)
750g centre-cut piece salmon fillet, skin on
¾ cup (225g) rock salt
¾ cup (165g) white (granulated) sugar
½ cup coarsely chopped fresh dill
2 teaspoons finely grated lime rind
1 teaspoon crushed peppercorns
1 (700g) large loaf dark rye bread
½ cup (90g) cornichons
250g baby cucumbers, sliced thinly lengthways
10 radishes (110g), sliced thinly
1 small (100g) red onion, sliced thinly
½ cup loosely packed fresh dill sprigs, extra
¾ cup (180g) crème fraîche
Run your fingers along the length of the salmon to find where the fine pin bones are located. Place two fingers either side of a bone – this will keep the flesh taught and less likely to rip – then,
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