Restaurant Mosaic at The Orient
Salmon gravalax

Chef’s note; Gravalax is normally prepared using a salmon fillet with the skin on - it works equally as well to use a skinless fillet if that is what is available at your local market.

Ingredients:
     1kg salmon fillet
     ½ cup (125ml) Maldon salt
     1 cup (250ml) caster sugar
     2 Tbsp (30ml) freshly squeezed lime juice
     1 Tbsp (15ml) ground black pepper
     1 stalk lemon grass, chopped
     1 bunch fresh coriander, chopped
2 bunches fresh dill, chopped (don’t skimp on the dill as this is what gives gravalax its unique flavour)

Method:
Place the salmon fillet, skin-side down into a wide, shallow dish that fits the salmon snugly
Place the salt, sugar, lime juice and pepper into a bowl and mix well
Add lemon grass and coriander and mix through
Spread the mixture over the salmon's pink flesh so that it is totally covered
Sprinkle dill onto the paste-covered salmon and pat down. Press the dill onto the flesh so that no pink flesh is visible
Turn the fish over in the dish so that the skin is facing upwards
Cover the dish cling film. Press the cling film down onto the edges of the fish before wrapping it around the sides of the dish. Once this has been completed repeat the process with another layer of cling film
Apply weight to the top of the fish to press it down into the dish (jars, tins or any other weights can be used)
Transfer the fish to the fridge and leave for 2-3 days
After 2-3 days, unwrap the cling film and remove the salmon fillet
Brush off the herbs from the salmon
Place the salmon fillet on a carving board flesh-side up.
With a long, sharp knife, carefully carve very thin diagonal slivers of the salmon.
Work from the right-hand end of the fillet (Re-wrap the fillet in cling film and keep the gravalax in the fridge if it is not all sliced in one go)

Simply enjoy as is or however you like your salmon