Gravlax, juniper & mustard seeds

Gravlax, juniper & mustard seeds

By
From
The New Nordic
Serves
8
Photographer
Simon Bajada

Cucumber, horseradish, fresh dill, potatoes, bread and egg (in any form) make great accompaniments to gravlax.

Ingredients

Quantity Ingredient
1 tablespoon mustard seeds, preferably yellow
4 dried juniper berries
125g caster sugar
80g salt
1 x 1kg salmon fillet, skin on

Method

  1. Dry-fry the mustard seeds and juniper berries in a small pan over a medium heat for 1–2 minutes, until they begin to pop. Tip on to a plate and leave to cool, then crush using a mortar and pestle. Stir through the sugar and salt.
  2. Line a ceramic dish with plastic wrap leaving plenty of overhang. Place the fish on top, skin side down.
  3. Pour the salt mixture over the fish and evenly distribute it so it is well covered, patting it down into the flesh. Flip the fillet over as neatly as possible and rearrange the salt mixture underneath if necessary.
  4. Cover with the plastic wrap and weigh down using small plates or food tins. Chill in the refrigerator for 2 days, flipping it over at least twice.
  5. To serve, first drain off any liquid and wipe the fillet clean. Cut across the fillet on a slight angle to produce thin strips.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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