Save this recipe for caper and dill-cured salmon sure to impress …
For the last few years, on the weekend before Christmas I make gravlax (cured salmon) as it’s the easiest and best thing to have in the fridge over the holidays. It’s one of those recipes that, once you’ve made it once, you’ll never buy it again – plus, it’ll save you a small fortune. Once it’s cured and feels firm to the touch after two to four days in the fridge, you can slice it into wafer-thin pink ribbons to layer on a platter with lemon wedges and blinis for a canapé, or pile it on top of bagels with cream cheese for a late breakfast. @kittycoles
CAPER AND DILL-CURED SALMON
Ingredients
1kg tail piece of salmon, cut into two equal fillets, skin left on
5-6 heaped tbsp capers, drained and roughly chopped (about 65g)
100g soft light brown sugar
100g sea salt flakes
2 tbsp coarsely ground black pepper
1 large bunch dill, roughly chopped
Method
1. Check the fillets carefully for any small bones – the easiest way is to run your hand along the flesh and remove any you find with tweezers.
2. Line a dish or roasting tin large enough to hold the salmon with a double layer of foil (or one layer of cling film). Place one fillet, skin side down, in the dish. In a bowl, mix together the capers, sugar, salt, pepper and dill. Spread this mixture evenly over the salmon, then lay the second fillet on top, skin side up, so the flesh sides are sandwiched together.
3. Pull the foil or cling film up around the fish to enclose it into a sealed parcel, then place a weight on top – a few tins or jars work well. Place in the fridge and allow to cure for at least 48 hours or up to four days, turning the salmon every so often. Some liquid will seep out during this time; just pour it off.
4. Unwrap the salmon and scrape off the excess cure or give it a rinse, then pat dry with kitchen paper. To serve, slice it thinly across the grain, leaving the skin behind, as you would smoked salmon. Wrap any leftovers well and keep in the fridge for up to a week.