Gravadlax kit

• orange↗1 1
• dill↗1 1

  plant

• black peppercorns↗small pot of small pot of
• box of sea salt↗125g 125g
• bag of demerara sugar↗500g 500g
• coriander seeds↗small pot of small pot of
• caraway seedssmall pot of small pot of
• gift vouchera fishmonger a fishmonger

  (to buy a 500g boneless piece of salmon)

• pestle and mortar

  (optional)

Step-by-step instructions

1. 1

   To use the kit: Write the following instructions on the gift tag: To make the cure for your gravadlax, zest the orange and roughly chop a large bunch of dill. Using a pestle and mortar, grind 1 /2 tbsp peppercorns, then stir in 50g sea salt, 75g sugar, 1 tsp each coriander seeds and caraway seeds, and the zest.

2. 2

   Put half the dill on a large piece of cling film and place your salmon on top. Cover with all the cure and the remaining dill, then wrap tightly. Place in a dish with something heavy on top to weigh it down.

3. 3

   Leave to cure for 24-48 hrs, turning the salmon once, then rinse well and pat dry before serving. Will keep in the fridge for up to three days.