Directions:
- Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
- To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
- Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
- Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
- Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.87 Kcal (1327 kJ) | ||
| Calories from fat | 72.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 77.76mg | 26% | |
| Sodium | 150.17mg | 6% | |
| Potassium | 615.58mg | 13% | |
| Total Carbs | 14.28g | 5% | |
| Sugars | 14.44g | 58% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 35.03g | 70% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 12.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 159.37 Kcal (667 kJ) | ||
| Calories from fat | 36.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 12% | |
|---|---|---|---|
| Cholesterol | 39.11mg | 26% | |
| Sodium | 75.53mg | 6% | |
| Potassium | 309.61mg | 13% | |
| Total Carbs | 7.18g | 5% | |
| Sugars | 7.26g | 58% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 17.62g | 70% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 6.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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