The Deck's dill-cured salmon gravlax
( SERVES 4 )
This makes a lovely starter or light meal.
|2 cups||Rock salt|
|1 bunch||Dill, roughly chopped|
|1 Tbsp||White pepper, freshly ground|
|500 g||Salmon, piece, skin on, bones removed|
- 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.