Level of difficulty: simple.
The Anya and A score: 10 (positive girls, “Why not?! It was delicious.”)
The Jim and O score: 9 (dreary boys, “Because nothing can ever be perfect.”).
I bloody love gravadlax and have it far too rarely. Similarly pancakes, dry fruit salad, roll mop herrings – all these kinds of foods related to a specific time of year go unloved for the remaining 11 months, when in fact they would make mealtimes more exciting, and break up my usual go-to foodstuffs. Anyway, this one has taken me a long time to do. Excuses, excuses, but really there was an excuse – firstly Christmas then getting a new job (before then being struck by LAZY). Hoorah! Down with stupid hours, up with interest and niceness! And so, the recipe – after a very quick search, I settled on my old favourite, Felicity Cloake who had tried and tested many recipes already, for this wonderful Gravadlax.
1 side of salmon
1 tbsp black peppercorns
70g caster sugar
50g coarse sea salt
For the dill mustard sauce:
2 tbsp Dijon mustard
2 tbsp soft light brown sugar
2 tbsp cider or white wine vinegar
2 tbsp vegetable oil
50g dill, stalks removed and finely chopped
Use the thicker part of the fish – ultimately you will be using two pieces atop one another whilst curing. The thin tail end would get too salty and briny to be edible, so cut that off (it made for a lovely work lunch, poached). Then cut the remaining fillet in two, equal sized pieces of salmon.