Get this all-star, easy-to-follow Citrus Gravadlax recipe that is ready in 30 minutes. Gravadlax originates from Sweden. In its simplest form, it made by packing salmon filets in salt, sugar and dill for 2-3 days. The finished salmon is then sliced very thin like smoked salmon and served on crisp toasts with lemon wedges and some kind of sauce like a dill and mustard sauce. As I find it too much of a hustle I tried another delicious suggestion that involves lemon and orange. This salmon salad Gravadlax inspired dish is a great fix for lunch or as a starter.
2 tsp sea salt
1 tsp white pepper
1 tsp Dijon Mustard
2 tsp Manuka honey (or just regular honey)
1/2 cup chopped fresh dill
1 1/2 tablespoons grated orange zest
1 1/2 tablespoons grated lemon zest
1 lemon juice
3 tbsp fresh orange juice
1 (4-pound) side fresh salmon, pin bones removed, rinsed under cold water and patted dry
Slice the salmon as thinly as possible with a very sharp knife and arrange on a serving plate. Combine salt and white pepper, dill, lemon and orange juice and mix well. Sprinkle the cure mix onto the salmon. Cover and leave to cure in the fridge for 20 minutes.
In the meanwhile pepare the salad with the avocado. Marinade the salad with a light layer of olive oil and some of the dill mixture. To serve, unwrap and place the salmon on the salad plate. Slice finely, sprinkle with lemon and orange zest.