I am a big fan of gravlaxing my own side of fish, so I couldn’t miss out serving gravlax salmon with rye bread for the Scandinavian supper club menu. I’ve paired it with caper berries and a simple horseradish cream.
Gravlax salmon, caper berries, horseradish and rye bread
–
Serves 6
–
20g fresh dill, finely chopped
2 tsp crushed juniper berries
2 tsp white peppercorns, crushed
100g caster sugar
100g sea salt flakes
400g raw salmon fillet
100g each of rye bread, to serve
Mix together two thirds of the dill, juniper berries, white peppercorns, caster sugar and salt in a bowl.
Lay out a double layer of cling film on a clean work surface and place the salmon on top. Coat the trout with half the dill mixture. Turn the fish over by manoeuvring the cling film, then coat the other side of the fish with the remaining dill mixture. Wrap and place in an oven tray and place a plate with a 400g tin on it to weigh it down. Chill for 12 hours then turn the fish over and replace the weight. Chill for another 12 hours.
Scrape off the salt and place the fish on a plate. Chill for 4 hour to dry out, then cover it with the remaining chopped dil, then it is ready to slice. At this point, the fish will keep in the fridge for 3-4 days, if you are not going to use it straightaway.
To make the horseradish cream, in a small bowl, mix together the creme fraiche and horseradish. Slice the fish thinly and serve with the rye bread, the horseradish cream and caper berries.
