Ainsley Harriott

Ingredients

• 1 kg Salmon Fillet (skin on, pin‑boned, fresh)
• 6 tablespoons Kosher Salt (coarse, for curing)
• 4 tablespoons Granulated Sugar (white granulated)
• 0.5 teaspoon Black Peppercorns (whole, lightly crushed)
• 0.5 cup Fresh Dill (chopped finely)
• 2 tablespoons Dijon Mustard (smooth)
• 1 tablespoon Honey (light, preferably wildflower)
• 2 tablespoons Mayonnaise (regular, not low‑fat)

Instructions

1. Make the Cure Mix

   In a mixing bowl combine 6 Tbsp kosher salt, 4 Tbsp granulated sugar, and ½ tsp lightly crushed black peppercorns. Stir until evenly mixed.

   Time: PT5M

2. Prep the Salmon

   Pat the 1 kg salmon fillet dry with paper towels. Keep the skin on and place the fillet skin‑side down on a large plate.

   Time: PT2M

3. Apply the Cure

   Evenly spread the cure mixture over the flesh side of the salmon, pressing gently to adhere. Sprinkle the chopped dill over the top, then cover the fillet with another layer of the cure mixture.

   Time: PT5M

4. Weight and Seal

   Place a second plate or a clean board on top of the salmon, then add a heavy object (canned goods, a small cast‑iron pan) to press gently. Wrap the whole assembly tightly with cling film.

   Time: PT2M

5. Cure in the Refrigerator

   Refrigerate the wrapped, weighted salmon for 48 hours. The fish will release its juices and become firm and pink.

   Time: PT48H

   Temperature: 4°C

6. Rinse and Dry

   After 48 hours, remove the weight and unwrap. Rinse the salmon under cold water to wash off excess salt and sugar, then pat dry thoroughly with paper towels.

   Time: PT5M

7. Slice the Gravlax

   Using a very sharp knife, slice the salmon thinly (about 2‑3 mm) at a slight angle, keeping the skin on the cutting board and the slices skin‑side down on the plate.

   Time: PT8M

8. Prepare Mustard‑Dill Sauce

   In a small bowl combine 2 Tbsp Dijon mustard, 1 Tbsp honey, 2 Tbsp mayonnaise, and 1 tsp finely chopped dill. Mix until smooth.

   Time: PT5M

9. Plate and Serve

   Arrange a bed of fresh dill on a serving platter, lay the sliced gravlax skin‑side down on top, drizzle with the mustard‑dill sauce, and serve alongside slices of rye or pumpernickel bread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g