This makes a lovely starter or light meal.
Cure
| 2 cups | Rock salt |
| 1 cup | Sugar |
| 1 bunch | Dill, roughly chopped |
| 1 Tbsp | White pepper, freshly ground |
| 500 g | Salmon, piece, skin on, bones removed (Main) |
Salad
| 2 Tbsp | Olive oil |
| 1 Tbsp | Capers, patted dry |
| ½ small | Fennel bulbs |
| ½ | Red onions |
| 250 g | Potatoes, small, or kipfler (Main) |
| 2 Tbsp | Aioli |
| 1 tsp | Wholegrain mustard |
| 1 tsp | Preserved lemon, chopped |
| 1 loaf | Sourdough bread, or lavash, for serving |
Directions
- Combine the rock salt, sugar, dill and pepper. Place the salmon in a shallow dish, skin-side down. Rub the salt mixture into the salmon. Cover and refrigerate for 24 hours, turning over halfway through.
- Wash the mixture off and pat the salmon dry. Covered, the salmon will keep chilled for up to 7 days. Using a sharp knife, thinly slice the salmon from one side to the other.
- Heat the oil and pan-fry the capers, until crisp. Shave the fennel. Thinly slice the onion.
- Boil the potatoes until just tender. Drain, cool and cut into 1cm thick slices. Combine with the fennel, onion, aioli, mustard and preserved lemon in a bowl and gently toss to combine.
- Place the sliced gravlax on a serving plate and top with the potatoes and fried capers. Serve with the lavash or sough dough.