Pimms Salmon gravalax

This tasty salmon dish offers a surprising use for a bottle of Pimms

by Good Housekeeping

Ingredients
Method

Ingredients

- 750 g Salmon fillet
- 125 g Caster sugar
- 125 g Coarse salt
- 1 Tbs Whole black peppercorns
- 15 g Fresh dill
- 1 Handful Mint
- 50 ml Pimms
- 1 Orange and lemon zest

Method

1

Lay a 750g whole skin-on fresh salmon fillet in a large glass serving dish, skin-side down.

2

In a bowl mix caster sugar, coarse rock salt, cracked black pepper, finely chopped fresh dill, a large handful finely chopped fresh mint, the finely grated zest of 1 each orange and lemon and Pimm's No 1.

3

Pat sugar/salt mixture over fish. Cover with baking parchment. Wrap dish in clingfilm, then top with a roasting tin or plate that fits inside the dish. Arrange some heavy items on top: about four tins of tomatoes are ideal.

4

Chill for 3 days; a briny liquid will run out.

5

To serve, lift fish out and wipe off the salt mixture (don't worry if some bits stay stuck). Lay skin-side down on a board. Use a sharp, long knife to cut thin slices across the grain of the salmon.

6

Serve with lemon wedges, crusty bread, cucumber Mayonnaise and a salad

Comments & Ratings

More Pimms recipes

	750 g	Salmon Fillet
	125 g	Caster Sugar
	125 g	Coarse Salt
	1 Tbs	Whole Black Peppercorns
	15 g	Fresh Dill
	1 Handful	Mint
	50 ml	Pimms
	1	Orange And Lemon Zest

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Pimms Salmon gravalax

Ingredients

Method

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Comments & Ratings