Easy Entertaining - Salmon Gravadlax

Ingredients

2 x 750g Salmon fillets (skin on)

100g PURE Droitwich salt

75g White sugar

2 tbsp Crushed peppercorns

1 Large bunch of dill

Zest of 1 lemon

Drizzle of gin (optional)

Method

Place a salmon fillet, skin side down in a long dish.

Mix together the PURE Droitwich Salt, pepper, sugar, dill and lemon zest

Spread half of the mixture all over the salmon and drizzle with gin if you wish.

Place the other fillet on top, skin side up.

Spread the remaining mixture over the fish.

Cover tightly with clingfilm and weigh it down with another dish or some tins.

Place in the fridge for 36 -48 hours depending on the thickness of your fish.

Remove the cling, brine and excess mixture.

Thinly slice, leaving the skin behind and serve.