Finest gravlax with gin and honey mustard dip

Ingredients for 4 servings:

• 350 g salmon fillet(s), fresh, with skin
• 1 bunch of dill
• 2 tbsp coarse sea salt
• ½ tbsp cane sugar, optional white sugar
• 1 organic lemon(s)
• 2 cl gin or whiskey, optionally other high-quality spirits
• 1 tbsp mustard, medium hot
• ½ tbsp honey

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

It’s best to buy salmon with the skin already scaled. If the skin still has scales, remove them with a fish knife. First, wash the salmon under cold water, then pat it dry thoroughly with kitchen paper. If the fillet still has bones, remove them with tweezers. Find the bones by running your palm over the fillet. If there are bones, pull them out with a firm tug using the tweezers. Now place the salmon in a dish (casserole dish, Tupperware container, etc.) and leave it covered for the next 3 days. Cut 3-4 thin slices from the lemon. Squeeze out the rest of the juice. Wash and roughly chop the dill. Reserve some of the chopped dill for the sauce. Pour the gin or chosen spirit and the squeezed lemon juice over the fillet. Spread the dill evenly over the salmon. Then add the salt and sugar. Don’t skimp on the salt; it’s okay to lightly cover the fillet. Finally, arrange the lemon slices evenly on top. Now it’s important to apply some pressure to the fillet. This essentially mimics the “burying” process underground, which is what gives gravlax its name. For example, place a piece of cling film on the salmon and then place a second, smaller container (a bowl or similar) on top to weigh it down. I always use our heavy stoneware mortar for this. Place the salmon with the weight on top in the refrigerator for 3 days. Important: Check the salmon every day and regularly check the marinade that collects at the bottom. Pour this over the salmon with a spoon. A little liquid at the bottom is okay, but discard any excess; you don’t want the salmon swimming in it. Remove the salmon after 3 days and, if necessary, rinse it briefly again to see if any grains of salt are still stuck to it. Pat the salmon dry. Using a sharp knife, preferably a fish knife, thinly slice the salmon. Combine the mustard, dill, and honey in a small bowl and mix well. Arrange the salmon and sauce on plates and serve immediately. Tip: For this recipe, it’s recommended to buy the slightly more expensive Irish or Scottish salmon. These are lower in fat and have firmer meat. For 4 servings, one serving has 230 kcal.