Take a break from your usual brunch sets by preparing your own salmon gravlax platter using raw salmon patiently cured with sugar, salt, and spices. It carries the texture of smoked salmon, and a serve of crunchy greens will make this an unexpected favourite of many. It’s also a refreshing way to preparing salmon if you’ve exhausted your choices for frying and roasting!
- 750 g centre-cut piece salmon fillet, skin-on
- ¾ cup (225 g) rock salt
- ¾ cup (165 g) white (granulated) sugar
- ½ cup coarsely chopped fresh dill
- 2 tsps finely grated lime rind
- 1 tsp crushed peppercorns
- 1 large loaf dark rye bread (700 g)
- ½ cup (90 g) cornichons
- 250 g baby cucumbers (qukes), sliced thinly lengthways
- 10 radishes (110 g), sliced thinly
- 1 small red onion (100 g), sliced thinly
- ½ cup loosely packed fresh dill sprigs, extra
- ¾ cup (180 g) crème fraîche
Run your fingers along the length of the salmon to find where the fine pinbones are located, place two fingers either side of a bone, this will keep the flesh taught and less likely to rip, then using fish tweezers or clean eyebrow tweezers, gently pull upwards to remove the fine bones. Continue along the length of the fish to remove all bones.
Combine salt, sugar, chopped dill, rind and peppercorns in a medium bowl. Spread half the salt mixture over the base of a shallow 20 cm x 28 cm ceramic or glass dish. Place salmon, skin-side down, on salt mixture. Top with remaining salt mixture.
Cover salt directly on the surface with plastic wrap. Place another dish or tray on top; weigh down with cans of food. Refrigerate for 24 hrs, turning halfway through.
Remove salmon from dish; discard salt mixture. Brush salt mixture from salmon. Place salmon on a platter; cover with plastic wrap. Store in fridge until ready to serve.
Cut bread into thin slices. Flatten bread slices with a rolling pin until 3 mm thick. Place slices, in a single layer, on an oven tray. Bake for 15 mins or until dry and crisp.
Slice salmon very thinly on an angle. Arrange salmon, cornichons, cucumber, radishes and red onion on a large platter; top with dill. Serve with crème fraîche and crispbread.
TIP You will need to start this recipe at least 24 hrs ahead.