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Citrus and dill salmon gravlax
Citrus and dill salmon gravlax
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Prep Time:
1460 minutes
Cook Time:
Total Time:
1460 minutes
Marinate fish for 24 hours for maximum flavor infusion.
Ingredients:
  • 120.00 gm rock salt
  • 110g brown sugar
  • 20.00 ml orange rind, finely grated
  • 20.00 ml lemon rind, finely grated
  • 2 tsp lime rind, finely grated
  • 125.00 ml dill sprigs, finely chopped
  • 1kg salmon fillet, skin on
  • 60ml orange juice
  • Dill sprigs, extra, to serve
  • 2 bunches asparagus, peeled into ribbons
  • 1 small fennel, peeled into ribbons
  • 300g sour cream
  • 10.60 gm lemon juice
  • 46.80 gm Dijon mustard
Instructions:
  • In a bowl, mix together the salt, sugar, orange rind, lemon rind, lime rind, and dill, then season with pepper.
  • Spread half of the salt mixture evenly at the bottom of a large rectangular ceramic or glass dish. Lay the salmon, skin-side down, over the salt layer. Sprinkle the remaining salt mixture over the salmon, followed by a drizzle of orange juice. Seal tightly by placing plastic wrap directly onto the salmon. Layer on a second sheet of plastic wrap. Place a small cutting board on top of the salmon and weigh it down with 2 cans. Refrigerate for 24 hours to cure.
  • For the Dijon cream, mix sour cream, lemon juice, and Dijon mustard in a bowl until smooth. Season, refrigerate. Drain cured salmon, pat dry. Arrange salmon on a platter, top with dill, asparagus, fennel. Slice thinly with a sharp knife and serve with Dijon cream.

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