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Cured Salmon (Gravalax)

Cured Salmon (Gravalax)


  • 1 side salmon, pin boned
  • 600g salt
  • 600g castor sugar
  • 1 bunch dill chopped
  • 20g fennel seeds lightly crushed
  • 2 heaped tbsp pink peppercorns lightly crushed
  • 2 lemons zested
  • 1 orange zested
  • 4 star anise


Combine all ingredients in a bowl except the salmon. On a flat tray with a lip, sprinkle a couple of handfuls of mix on to the tray. Place the salmon  skin side down, and heap the remaining mixture on top to completely cover the salmon. Cover and place in the fridge overnight. The next day it will start to become liquidy, so scape off the mixture and cover on both sides again for another day.  On the next day, scape off the mixture and  wash well. Slice finely and serve with potato pancakes, or as you would for smoked salmon, on a pizza, in a salad…          

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