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Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise

A great make ahead dinner party starter.

30 8
Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise | DonalSkehan.com, A great make ahead dinner party starter.

light-meals

Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise

A great make ahead dinner party starter.

Wednesday, April 9, 2014

2 sides of salmon, with the skin on, approximately 900g each

2 tbsp sea salt

2 tbsp sugar

2 tbsp ground black pepper

4 tbsp chopped fresh dill

For the Cucumber Pickle:

1 cucumber

4 tbsp rice vinegar

4 tbsp caster sugar

1 tbsp salt

1 small red chilli, chopped very finely

1 small shallot, very thinly sliced

3 tbsp hot water

For the Dill Mustard Mayonnaise:

1 large egg yolk

2 tbsp of French mustard

1tbsp of white sugar

1/2 pint of sunflower oil

1tbsp of white wine vinegar

1 tbsp of dill salt and pepper

 

Mixing bowl

 

30 mins + curing time
Serves 8

This is a great make ahead Gravadlax recipe and is perfect as a starter for any dinner party. Originating from Sweden, Gravadlax is always impressive when you place it on the table  for your friends and family to devour. It’s great as is, but is extra special with Cucumber Pickle and Dill Mustard Mayonnaise.

 

For the Gravadlax:
Mix the salt, sugar, pepper and dill together. Lay out one side of salmon on cling film and spread on the mixture ensuring it is evenly coated. Cover this prepared side with the other side of salmon. Wrap all the salmon well in the cling film and refrigerate. Turn this every day for 4 days. It will be ready on day 5.
For the Cucumber Pickle:
Cut the cucumber in half lengthways. Slice very thinly, preferably with the thinnest setting of a mandolin, if you have one. In a bowl mix together the sugar, salt, vinegar and hot water until combined and then add the cu- cumber, shallot and red chilli. Transfer to individual serving jars and place in the fridge overnight before serving.
For the Dill Mustard Mayonnaise:
Whisk the yolk, mustard and sugar in a bowl, slowly until combined. Add the oil drop by drop until the mixture has emulsified, then add the vinegar and dill. Season with salt and pepper.
30 mins + curing time
Serves 8

Ingredients

2 sides of salmon, with the skin on, approximately 900g each

2 tbsp sea salt

2 tbsp sugar

2 tbsp ground black pepper

4 tbsp chopped fresh dill

For the Cucumber Pickle:

1 cucumber

4 tbsp rice vinegar

4 tbsp caster sugar

1 tbsp salt

1 small red chilli, chopped very finely

1 small shallot, very thinly sliced

3 tbsp hot water

For the Dill Mustard Mayonnaise:

1 large egg yolk

2 tbsp of French mustard

1tbsp of white sugar

1/2 pint of sunflower oil

1tbsp of white wine vinegar

1 tbsp of dill salt and pepper

 

You'll Need

Mixing bowl

 

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