Homemade Gravadlax with a Yogurt & Horseradish Sauce



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So this was my second batch of cured salmon which was absolutely delicious. This time I kept a true Scandinavian vibe and flavoured it with dill, sugar, salt and gin which gave it a clean delicate taste. Definitely worth a try.

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INGREDIENTS

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500g Salmon loin

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Cure ingredients

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60g salt

60g sugar

1 bunch chopped dill

Pepper

2 tablespoons gin

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Sauce

2 tablespoons Tims Dairy Yogurt

1 tablespoon chopped dill

1 teaspoon horseradish sauce

Squeeze of lemon juice

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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀

In a non metallic dish place the salmon skin side down. Mix all of the cure ingredients together in a bowl. Cover the salmon with the cure mixture. Cover the dish tightly with cling film. Place in the fridge for 10 hours. Turn the fish, re seal and leave for 24 hours. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Remove from the fridge and discard the juices. Wash the salmon under the cold tap. Pat dry with kitchen towel. Remove the skin with a sharp knife to begin with, then carefully pull the skin away. Slice and serve.

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Mix the sauce ingredients in a small bowl.

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