A Simple Salmon Gravadlax Recipe
As we are one of the most visited restaurants and hotels by the River Thames, it makes sense that our Chef would want to share a fish recipe. Read on to try his Salmon Gravadlax recipe for yourself at home. Who knows, one day salmon may return to The Thames!
Our kitchen team thinks this is the perfect plate if you are looking to have a light lunch or simply a tasty starter alongside your main meal. Surprise yourself with this dynamic mix of fresh and seasonal flavours.
You will need:
2 center-cut pieces (1 pound each) skin-on boneless salmon, both cut from the wide, thick end of a fillet
1/2 cup kosher salt
4 tablespoons light brown sugar
1 teaspoon fennel seeds, crushed
1 bunch fresh dill sprigs, cut into 2-inch pieces
100ml lemon juice
50ml of gin or vodka
1 Granny Smith apple and 1 red apple
To start, remove any pin bones from the salmon and place the piece flesh side up on a cutting board. With your fingertips, feel along the flesh to see if there are any fine pin bones. Use tweezers, a strawberry huller, or another pincher to remove them when found.
Now you can mix the curing mixture. In a bowl combine the salt, brown sugar, gin or vodka and fennel seeds. Mix well.
Cover half of the salmon with half of your curing mixture. Place some of your curing mixture down the middle of a 12-inch glass or ceramic baking dish and sprinkle some of the dill on top. Set one of the pieces of salmon, skin side down, on top of the salt mixture. Sprinkle half the remaining salt mixture and half of the remaining dill over the flesh of the fish. Press lightly so the mixture sticks.
Now, set the other piece of salmon, skin side up, on top of the first piece. Lay the second piece so that the thicker part of the top piece sits on the thinner part of the bottom piece, forming a flat, even rectangle. Sprinkle the remaining salt mixture and dill over the top.
Be sure to cover and press the salmon. Cover the whole dish with cling film and set another smaller baking dish on top of the salmon. Weigh it down with two heavy cans, a garden brick, or any other heavy weight.
You will want to refrigerate and cure for 2 days. After 24 hours flip the fish to allow the bottom piece time on the top- this helps the fish cure evenly.
After 2 days rinse the curing mixture off the gravlax. When you are ready to serve, remove the fish from the baking dish – some liquid will have collected on the bottom but this is normal. Rinse the fish well with cold water, rubbing off the curing mixture with your fingers. Dry the fish well with paper towels.
For serving, you should slice the gravlax. Set one of the pieces of fish, skin side down, on a cutting board. Using a very sharp knife slice the fish as thinly as you possibly can while holding the blade at an extreme diagonal. Do the same with the other piece of fish. Be careful of your fingers.
Arrange the slices in an overlapping pattern on a platter, curling them as you set them down. On top of the salmon add green and red apple slices and garnish with olive oil, lemon juice, salt and pepper. You can then enjoy!
If you tried this recipe for yourself then we would love to see – share your version of the dish with us on social media. If you don’t want to try the recipe at home and would much rather sample it in the comfort of one of the most traditional restaurants in Hampton Court, then reserve your table here.