cured fish

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Gravadlax

flaky sea salt

golden caster sugar

tsp black peppercorn,

lemon

juniper berries, crushed (optional)

(about 20 grams) dill, roughly chopped

tbsp gin (optional)

pumpernickel sauce, to serve

Dijon mustard, cider vinegar, honey oil

tbsp muscovado sugar

Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones – if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.

Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or ‘cure’. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.

Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.

To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.

To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

Five ingredients is all you'll need for this fresh and light pasta dish of gravadlax and cream cheese

Quick creamy salmon pasta

farfalle

tub light soft cheese

lemon juice

pack gravadlax torn into pieces, or smoked salmon trimmings

chives snipped

Cook the pasta following pack instructions. Once it’s cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.

Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

Top 2 cured fish recipes from across the web

The most viewed cured fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gravadlax

Quick creamy salmon pasta

Top 2 cured fish recipes from across the web

The most viewed cured fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gravadlax

Quick creamy salmon pasta

The most viewed cured fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine