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  • Recipe Room  »  Gravlax



    • 1 grapefruit, zest and juice
    • 2 limes, zest and juice
    • 2 lemons, zest and juice
    • 4 bunches dill, chopped finely
    • ¼ cup caster sugar
    • ½ cup salt flakes
    • 1 x 1kg boneless, skinless fillet salmon
    • ¼ cup seeded mustard
    • rye bread and lemon wedges, to serve



    Combine the citrus zests, ½ the dill, sugar and salt flakes in a small bowl. Lay the salmon fillet in a large ceramic or glass dish and coat on all side with the salt mixture.

    Sprinkle with the citrus juices, then wrap tightly and refrigerate for 24 hours.

    Rinse well, then pat dry and place in a clean ceramic or glass dish. Smear on all sides with mustard and sprinkled with dill. Wrap tightly and refrigerate for 24 hours.

    Slice finely and serve with rye bread and lemon wedges.

    Submitted by
    Fast Ed

    Tips and Tricks

    • To use up limes, lemons or grapefruit, cut thins slices into halves and lay out flat in a freezer bag in the freezer. Add the frozen slices to cocktails and drinks.

    • Store fresh dill with stems in a glass of water or wrapped in paper towel inside a plastic bag.

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