- FOR GRAVADLAX
- 1kg fillet of Huon salmon
- 100g sea salt
- 100g caster sugar
- 1 tbs black peppercorns, crushed
- 1 tbs juniper berries, crushed
- 100ml gin
- 1 cup fresh dill, chopped
- FOR MUSTARD SAUCE
- 4 tbsp mayonnaise
- 4 tbsp wholegrain mustard
- 1 tsp salt
- 2 tbs fresh dill, chopped
- FOR PICKLED CUCUMBER
- 2 Lebanese cucumbers, thinly sliced
- ½ cup caster sugar
- 1 tsp salt
- ½ cup rice wine vinegar
- handful fresh dill, chopped
To make the Gravadlax
Combine salt, sugar, peppercorns, juniper and gin in a bowl, stir to combine.
Place a piece of plastic wrap longer than the salmon on a work bench and scatter a little of the salt mixture over plastic.
Lay salmon on top, pat remaining mixture onto flesh. Wrap and refrigerate, turning once, until lightly cured (8-10 hours).
Rinse off salt mixture off the salmon, and pat dry with paper towel. Scatter over chopped dill, pat well into flesh, wrap with plastic wrap and refrigerate until required.
To serve, slice very thinly at an angle and serve with slices of rye bread, pickled cucumber and mustard sauce.
To make the mustard sauce
Combine all ingredients in a small bowl. Pop in the fridge until ready to serve.
To make the pickled cucumber
In a large bowl, place vinegar, sugar, salt and stir until sugar is dissolved. And the cucumber and dill stir to combine and refrigerate until ready to serve. These pickles are best eaten on the day they are made.