Gravalax and Potato Pancakes with a Dill and Mustard Sauce

Serves 8-12 (or more depending on the size of the salmon)

 

For the Gravalax:

  • 1 whole salmon, freshest possible, filleted, with the skin on, but no bones
  • 110g (4oz) coarse sea salt
  • 110g (4oz) granulated sugar
  • 1 teaspoon black pepper
  • 2 teaspoon dried dill

Mix the sea salt, sugar, black pepper and dill together and put in a jar. Remove and discard about 4in of the tail-end of the fish. Lay out a sheet of clingfilm large enough to take the fish. Put a spoonful of the cure on the clingfilm and arrange it to about the shape of one side of salmon. Place 1 piece of salmon, skin down. On this, spoon a thick layer of the cure. Place the other piece of salmon on top, skin side up. Finish with a layer of the cure mix. Wrap the clingfilm tightly round it and proceed to wrap it twice more in clingfilm. Refrigerate on a tray for two days turning the fish over after 24 hours.

After two days remove the fish parcel from the fridge and cut it open. You will find it will have quite a lot of liquid in it. Tip this away and scrape away any excessive debris (ie unliquified crystals of salt, sugar and dill). Pat dry with kitchen paper. Sprinkle with more fresh or dried dill. Re-wrap with clingfilm once and refrigerate.

The gravalax will be ready to eat the next day.

Dill and Mustard Sauce:

Serves 8 or more

  • 1 egg yolk
  • Squeeze of lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grain mustard
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh dill
  • 300ml (½ pint) sunflower oil
  • Salt and freshly ground black pepper

Make sure all the ingredients are at room temperature. Blend all the ingredients except the oil in a bowl then whisk in the oil in a thin stream until you have a thick sauce. Thin to a pouring consistency with water and finally check the seasoning.

Potato Pancakes

Makes about 8 pancakes

  • 110g (4oz) mashed potato
  • 50g (2oz) plain flour
  • 2 eggs
  • 1 teaspoon baking powder
  • A little milk/2 tablespoons double cream

Put the mashed potato, flour, eggs and baking powder in a bowl and start to mix adding milk a little at a time. Add enough milk until the mix is of “dropping” consistency. Add the cream. Heat a pan, lightly oil it and spoon in the mixture to make individual pancakes about 3in (8cm) in diameter.

Cook on both sides turning with a palette knife. To serve: Put a pancake in the middle of a medium sized plate. Pour the dill sauce around. Slice the gravalax thinly and coil 2 slices loosely. Place on the pancake and serve.