(Based on a recipe by Simon Hopkins) Homemade Gravadlax is an excellent way of eating trout. It can be served with a salad and or as a delicious breakfast with scrambled eggs, toast and slices of fresh tomatoes.
- 85g (3oz) caster sugar
- 57g (2oz) sea salt
- 2 tbsp gin or vodka
- 7g (1/4 oz) freshly ground white pepper
- 10g (1/3 oz) freeze-dried dill, or a 100g (31/2 oz) bunch of fresh dill stalks and all
- 5OOg (1lb 2oz) boneless, skinless trout fillets (3 to 4 fillets)
To cure the trout make a paste using the above ingredients:
- Place the caster sugar, sea salt, gin/vodka pepper & dill into a food processor and blend to make a sloppy green paste.
- Place some of this mixture in a container (a plastic box with a lid or equivalent) that will accommodate the fish snugly.
- Lay the first fillet of trout on top of the mixture, press it down, then repeat the process covering the rest of the trout with the mixture and placing them in the box on top of the each other.
- Seal the box with the lid
- Place in the fridge, and leave for 48 hours, turning the fish occasionally until firm to the touch.
- Carefully rinse the fish, but leave some of dill paste on the fish.
- Dry with kitchen paper, wrap in clingfilm and keep cold in the fridge.
- Thinly slice the trout fillets with a sharp knife when ready to eat.