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Gravlax

Serves 8-10

Preparation 20 minutes

refrigeration TIME 4 DAYS

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

1.2kg piece of salmon or ocean trout, filleted into two pieces, pin-boned, skin left on
50g caster sugar
140g coarse sea salt
large bunch of fresh dill
zest of 1 lemon, chopped
3 tbsp whole black peppercorns, crushed
60ml vodka

Mustard dressing
300g crème fraîche
juice of 1 lemon
2 tbsp caster sugar
2 tbsp wholegrain mustard
2 tbsp olive oil

TO SERVE: Sliced rye bread.

Method

1 Dry fish with kitchen paper. Place in a large tray, skin-side down, and spread the sugar and salt evenly over the fish.

2 Mix the dill, lemon zest, peppercorns and vodka together, and spread over both sides of the fish.

3 Place the two fish fillet flesh sides together and cover tightly with cling film. Place a large plate on top and weigh down with a large stone or heavy tins.

4 Refrigerate and leave to cure for four days, checking after two days and draining off any excess liquid.

5 When ready to serve, combine all the dressing ingredients in a bowl and whisk.

6 To serve the gravlax, scrape off excess salt. Using a sharp knife, carefully cut thin slices of salmon away from the skin. Serve with dressing and rye bread.

Wine Match

2020 Primo Estate La Biondina, Adelaide, A$22

It’s the purity of gravlax that makes this dish the perfect palate sharpener, and it cries out for an equally fresh, crisp and pure white wine. None better than Joe Grilli’s La Biondina, which has morphed from its humble colombard origins into a racy blend of arneis, grüner veltliner and riesling. The arneis has the crunch of nashi pear, the grüner white pepper and honeydew melon flavours, and the riesling brings a final flick of energetic acidity. The quirky trio effortlessly match the clean, sweet flavours of the gravlax with the grüner and dill performing a marvellous duet.