Salmon Gravlax

by Agnar Sverrisson
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10
1 hour 20 minutes

Ingredients

Salmon gravlax

  • 500g of organic Scottish salmon fillet, pinboned and skinned
  • 20g of salt
  • 20g of sugar
  • 2 tsp lemon zest
  • 700ml of olive oil

Horseradish and mustard sauce

  • 90g of horseradish sauce
  • 10g of wholegrain mustard
  • 80g of dark muscavado sugar
  • 30g of Dijon mustard
  • 8g of salt
  • 400g of Greek yoghurt

To plate

  • 1/3 loaf of rye bread
  • salt
  • olive oil

Method

1
Sprinkle half the salt, sugar and chopped lemon zest onto a flat tray and place the salmon fillet on top with the skin-side up
  • 10g of salt
  • 10g of sugar
  • 1 tsp lemon zest
  • 500g of organic Scottish salmon fillet
2
Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour
  • 1 tsp lemon zest
  • 10g of salt
  • 10g of sugar
3
Once the salmon has cured, wash the mixture off with cold water and pat dry
4
Pour the olive oil into a saucepan and warm up to 45-50°C. Cook the salmon in the oil for 10-12 minutes
  • 700ml of olive oil
5
Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside
6
To make the horseradish and mustard sauce, mix the mustards, sugar, salt and horseradish sauce together until the sugar has dissolved. Mix in the Greek yoghurt, then cover the mixture with cling film and leave in the fridge until ready to use
  • 10g of wholegrain mustard
  • 80g of dark muscavado sugar
  • 30g of Dijon mustard
  • 8g of salt
  • 90g of horseradish sauce
  • 400g of Greek yoghurt
7
Preheat the oven to 160°C/gas mark 3
8
Slice the rye bread and put onto a tray lined with parchment paper. Season the bread with a little olive oil and salt and bake in the oven for 5-6 minutes or until crisp
  • 1/3 loaf of rye bread
  • olive oil
  • salt
9
Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve