SALMON GRAVLAX PLATTER SALMON GRAVLAX PLATTER

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 10

¾ cup (225g) rock salt

¾ cup (165g) white sugar

½ cup coarsely chopped fresh dill 2 teaspoons finely grated lime rind 1 teaspoon white peppercorns, crushed 750g centre−cut piece salmon fillet,

skin−on, pin−bones removed

1 large loaf dark rye bread (700g),

sliced thinly

½ cup (90g) cornichons

250g mini cucumbers (qukes),

sliced thinly lengthways (see tips) 10 radishes (110g), sliced thinly (see tips) 1 small red onion (100g), sliced thinly ½ cup loosely packed fresh

dill sprigs, extra

¾ cup (180g) crème fraîche

1 Combine salt, sugar, chopped dill, rind and pepper in a medium bowl. Spread half the salt mixture over the base of a shallow 20cm x 28cm ceramic or glass dish. Place salmon, skin−side down, on salt mixture. Top with remaining salt mixture.

2 Cover salt directly on the surface with plastic wrap. Place another dish on top; weigh down with cans of food. Refrigerate for 24 hours, turning halfway through.

3 Remove salmon from dish; discard salt mixture. Brush salt mixture from salmon. Place salmon on a plate; cover with plastic wrap. Store in the fridge until ready to serve.

4 Preheat oven to 180°C/160°C fan. 5 Roll bread slices with a rolling pin until 3mm thick. Place, in a single layer, on an oven tray. Bake for 15 minutes or until dry and crisp.

6 Place salmon on a large platter; slice very thinly on an angle. Arrange cornichons, cucumber, radish and red onion alongside salmon; top with dill. Serve with crème fraîche and crispbread.