Salmon Gravadlax was a staple food of Nordic explorers. Viking warriors are said to have sailed the seas and oceans of the northern hemisphere on this preserved foodstuff. Traditionally a hole was dug in the ground, a salt cure was applied to sides of salmon, which was wrapped and then weighed down in the said hole with the earth on top for a couple of days. This recipe can be adapted to add flavourings. Be bold and experiment with floral tea leaves, crushed juniper, beetroot, pepper, citrus rind or mustard as an addition to, or even an alternative to the traditional dill.
1 Side of salmon with the skin on, pin boned.
80g Finely chopped Dill
Mix the salt and sugar well. Put a double sheet of clingfilm on a large baking tray and lay the salmon fillet on top, skin-side down. Sprinkle with a layer of finely chopped dill then the salt and sugar mix. Wrap the clingfilm tightly around the salmon. Put another baking tray on top and weight it with tins. Put in the fridge overnight. The following day, unwrap the salmon, rinse the cure off, pat dry and put the fish onto a board. Cover with a fresh layer of finely chopped dill and pat it down so that it sticks. This will keep in the refrigerator for up to 2 weeks. Carve the salmon into thin slices, starting from the tail end, with the knife at a low angle.