Cured Salmon ( Gravadlax)

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Equal quantities of fresh Norwegian salmon pieces ( 400 g ), 400 g white sugar, 400 g coarse salt. Add 1/4 cup Brandy (optional ) 1/2 cup lemon juice. Zest of 1/2 lemon. Pack the fish pieces with coarse salt and sugar, add brandy and lemon zest and lemon juice. Cover with a lid and place in fridge for 1 and 1/2 days to cure. Turning occasionally. Wash fish well and dry in paper towels. Fish must be firm. Spread a layer of prepared mustard over fish pieces add chopped dill ( – a handful ) crack of black pepper. Slice thin slivers of salmon and serve with horseradish sauce or creme fraiche smoothed, add a chopped chilli and 1 clove minced garlic. Garnish with rocket and baby tomatoes radishes and cucumber balls. Lemon wedges, baby spring onions. Croutons: Take a bread roll slice into thin rings. Toast with a little olive oil on a griddle. Serve with fish.

Tried and Tested and Posted: Gail Haselsteiner

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