Christmas Dill-Cured Salmon (Gravlax)

Ingredients

• 500 g Salmon fillet
• 30 tbsp Sea salt
• 30 cup Caster sugar
• 2 tsp Black pepper
• 30 tbsp Dill
• 1 tsp Lemon zest
• 5 tbsp Dill sprigs
• 75 g Red onion
• 100 g Cucumber
• 30 cup Pomegranate seeds
• 80 g Cherry tomatoes
• 80 g Strawberries
• 60 g Toasted bread slices
• 30 cup Crisp crackers
• 1 piece(s) Lemon wedges

Instructions

1. Pat the salmon fillet dry with kitchen paper towels, making sure the surface is completely dry.
2. In a small bowl, mix sea salt, caster sugar, black pepper, and lemon zest until evenly combined.
3. Scatter half of the chopped dill over the bottom of a container, add the salmon fillet, spread all of the curing mix evenly over the surface, then top with the remaining chopped dill.
4. Wrap the salmon tightly with cling film, place a flat plate on top and weigh it down, then refrigerate to cure.
5. Remove the salmon, gently rinse off the curing mix and dill under cold water, then pat dry; slice thinly on the bias with a sharp knife.
6. Arrange the slices on a plate, garnish with dill sprigs, red onion, cucumber, pomegranate seeds, and serve with toasted bread/crackers and lemon wedges.

Storage and Meal Prep Tips