Gravadlax with Citrus + Spice
We asked food writer Signe Johansen to create a festive twist on traditional gravadlax. Using warming brandy, clementine gets and some wonderful spices she came up with this recipe of us. Perfect for entertaining family and friends.
Gravadlax with citrus + spice
Serves 10 as a start or 6 lunch portions. Double the quantities if you are entertaining a crowd and you will this will serve 20 – 25 people.
1.5 kg salmon fillet, de-boned and de-scaled, cut in half
2 tbsp pink peppercorns
2 tbsp coriander seeds
1 tsp white peppercorns
1 tsp allspice berries
100g granulated sugar
75g sea salt
Zest of 2 clementines
Zest of 1 lemon
2 small shots of brandy
1 bunch of dill
Freeze the salmon for 24 hours and defrost first.
Dry the salmon, check for pinbones, place both fillets side by side, skin down.
Crush the peppercorns, coriander, and allspice berries with a pestle and mortar, mix in a small bowl with the sugar and salt.
Zest the clementines and lemon over the salmon and rub in so the zest sinks into the fillet, drizzle with brandy.
Spread the spiced sugar mix in a layer on the fillets along with the roughly chopped dill.
Sandwich both fillet halves together. Wrap tightly in two layers of clingfilm, place in a roasting tin to catch the brine that escapes. Refrigerate for 48 -72 hours.
Remove the salmon from the fridge, unwrap, wipe the fillets clean of the spiced salt, pat dry and put on a board, skin down. Slice on the diagonal from the tail towards the middle of the fillet, serve on platter for people to help themselves.
Horseradish & Dill mustard sauce
1 x 15g pack dill
3 tbsp horseradish sauce
3 tbsp mustard
2 tbsp white wine or cider vinegar
Zest and juice of 1 lemon
1 tbsp demerara sugar
½ tsp salt
pinch of white pepper
Place all the ingredients in a blender, blitz until smooth. Use it straight away or keep it in an airtight jar in the fridge for a week. Serve with the salmon, a green salad, some Peter’s Yard crispbread and pickled cucumber and/or beetroot.
If you like these recipes you can find more in Signe’s two books about Scandinavian food.