Gavlax (gravet laks)
1 (about 1 ½ kg) salmon fillet, skin on, cleaned and pin-boned
60 g salt
60 g white sugar
80 g fennel seeds, toasted and ground
3 bunches dill, coarsely chopped, plus extra, finely chopped, to serve
sliced rye bread, to serve
dill mustard dressing
100 ml Dijon mustard
100 g (½ cup lightly packed) brown sugar
½ bunch dill, finely chopped
Place the salmon, skin-side down, on a chopping board and trim off a little bit of the fat. Place fillet on a tray lined with baking paper. Sprinkle with the salt, then sugar, ground fennel and dill, in that order. Cover with another piece of baking paper, then wrap in plastic wrap and refrigerate for 3–5 days, depending on how deeply coloured and intense-tasting you prefer gravlax.
To make the dill mustard dressing, place all ingredients in a bowl and stir until the sugar is dissolved.
To serve, scrape all ingredients off salmon and scatter with extra dill. Using a long, sharp knife, thinly slice gravlax against the grain, making sure you don’t slice too close to the skin. Serve on rye bread with a small spoonful of dill mustard dressing.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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