Accompany gravlax with light, zesty horseradish crème fraiche.
- Line an oven tray with baking paper. Place the salmon, skin-side down, on the prepared tray. Combine the dill, salt, sugar and peppercorns in a small bowl. Sprinkle the dill mixture evenly over the salmon fillet. Drizzle evenly with brandy.
- Cover with plastic wrap then a layer on baking paper. Place a large oven tray or roasting pan on top of the salmon and press down firmly with weights, such as cans. Place in the fridge for 24 hours.
- Remove the weights from the salmon and drain off any liquid. Rewrap the salmon in plastic wrap and return to the fridge for a further 2 days.
- Remove the salmon from the plastic wrap and scrape off the curing mixture. Use a long thin knife to cut into very thin slices.
- To make the horseradish cream, combine the crème fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
- Combine the fennel, rocket leaves and capers in a large bowl. Divide salad among serving plates. Arrange gravlax slices onto plates, dollop with horseradish cream and serve with rye bread and lemon wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set