Cured Salmon with Gravlax and Rye Bread

  • 1kg side of fresh salmon, filleted, skin on, pin boned
  • For the cure
  • 150g granulated sugar
  • 200g coarse sea salt
  • 1 big bunch of dill, cleaned and chopped
  • A large shot of vodka (150ml)
  • A few crushed juniper berries, black and pink peppercorns
  • Finely grated zest of 1 lemon
  • For the Rye Bread
  • 350g rye flour
  • 650g strong white bread flour
  • 25g salt
  • 30g caraway seeds
  • 15g fresh yeast
  • 750ml water

1. In a bowl, combine the cure and spread generously over and under the fish.

2. Wrap in cling film, then place on a tray which will fit in the fridge and weight the salmon down. Refrigerate and turn every day for three days.

3. Unwrap the salmon and brush down the fish with a clean cloth or kitchen paper, then slice as thin as you dare.

4. Serve with sour cream, lemon wedges, a fresh picked herb salad and rye bread. Or, alternatively, mix 150g of sweet American mustard with 50-70g of mayonnaise and 50ml of white wine vinegar. Add some more chopped dill and serve alongside.

For the Rye Bread:

1. Simply mix all the dry ingredients together in a bowl. Dissolve the yeast in tepid water and pour in. Mix together by hand to form a soft dough, then knead for 10-15 minutes, or tip into a kneading machine if you’re not feeling energetic.

2. Place the dough in a large oiled bowl and cover. Leave in a warm place and allow to rise for between 1-3 hours, depending upon the temperature of the room. When the dough has doubled in size, knock it back for a couple of minutes and shape into a round. Place on a piece of non-stick baking paper.

3. Preheat the oven to 200°C and put in a clean baking tray to heat up. When the bread is ready to cook, dust with a scattering of flour and quickly slide the bread with the paper inside the oven onto the hot baking tray and cook for ten minutes. At this point you could throw a cup of cold water onto the oven floor to create some steam.

4.Turn the heat down to 180°C and give the bread another 10-15 minutes until cooked trough. Remove and place on a wire rack to cool.

Recipe courtesy of Kenwood's Around the World in 80 Plates

Rule the Kitchen with More Recipe Faves

Poached salmon with lemon mint tzatziki
Poached salmon with lemon mint tzatziki
Time
8
Serves
6
Difficulty
Easy
Salmon Fish Cakes
Salmon Fish Cakes
Time
20
Serves
2
Difficulty
Easy
Eli's Asian Salmon
Eli's Asian Salmon
Time
20
Serves
5
Difficulty
Easy
Canned Wild Alaska Salmon, Ricotta and Dill Ravioli
Canned Wild Alaska Salmon, Ricotta and Dill Ravioli
Time
4
Serves
4
Difficulty
Hard