By MANDY SINCLAIR

Gravlax

½ cup chopped dill, plus 1 tbsp chopped extra
¼ cup sea salt flakes
¼ cup sugar
2 x 250g salmon fillets, skin on, pin boned
crusty bread, capers, to serve
½ cup sour cream

1. Combine dill, salt and sugar. Rub dill mixture all over salmon.
2. Place one piece of salmon, skin side down, on a large piece of plastic wrap. Top with remaining salmon, skin side up. Wrap tightly in plastic wrap. Place in a shallow dish, top with a chopping board and weigh down with 1-2 cans. Refrigerate for 2 days, turning salmon every 24hrs.
3. Drain salmon and scrape off visible sugar and salt. Thinly slice gravlax. Arrange on a platter with bread and capers. Mix together sour cream and extra dill. Serve with gravlax.

Serves 6

Tip
Tuna can also be cured in the same method.

Try this …….
Dill pickles
Scrub 12 small cucumbers and place in a large saucepan with 250g salt, 4 sprigs of dill, 4 garlic cloves, 1 bay leaf, 1 tsp chilli flakes, ½ tsp black peppercorns and a pinch of dill seeds. Cover with boiling water. Cover with a tightly fitting lid and set aside to cool completely. Transfer to sterilized jars and store for 2 weeks in a cool dark place before opening. Once opened store in the refrigerator.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS