Midsummer Gravlax with Dill

Ingredients

• 800g sushi-grade salmon fillet, skin on, pin bones removed
• 60g sea salt
• 40g demerara sugar
• 8g white peppercorns, crushed
• 30g fresh dill, roughly chopped
• 15g fresh tarragon, roughly chopped
• 20ml aquavit or white wine (optional)
• Zest of 1 organic lemon

Method

1. 1
   Combine salt, sugar, crushed peppercorns, dill, tarragon, aquavit, and lemon zest in small bowl.
2. 2
   Line shallow dish with plastic wrap; arrange half the cure mixture evenly across base.
3. 3
   Place salmon skin-side down on cure; distribute remaining cure mixture over flesh, pressing gently to adhere.
4. 4
   Wrap tightly in plastic wrap; weight with plate and additional weight (approximately 2kg).
5. 5
   Refrigerate 24–36 hours, turning salmon every 12 hours and basting with accumulated liquid.
6. 6
   Unwrap gravlax; rinse gently under cold water and pat dry with paper towels.
7. 7
   Slice thinly against the grain on bias using sharp knife, starting from tail end; serve with toasted rye bread, crème fraîche, and fresh dill.