Gravlax By Nigella Lawson Recipes

GRAVADLAX

Steps:

• Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
• Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
• Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
• To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
• To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.

GRAVLAX BY NIGELLA LAWSON

Steps:

• Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
• Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
• Spread the mixture over the salmon to cover completely.
• Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
• Carefully turn the fish over so that the skin is now facing up.
• Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish. Repeat the process with another layer of cling film.
• Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.
• Transfer the fish to the fridge and leave for 2-3 days. (I did mine for the full 3 days).
• At serving time, remove the fish to a cutting board, skin-side down. Brush off the dill from the salmon.
• Using a sharp knife, carefully cut very thin diagonal slices of the salmon.
• Place on a serving dish and enjoy.
• Any remaining can be wrapped in cling film and refrigerated.

GRAVLAX

Steps:

• Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
• Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
• Serve with Hovmastarsas, sweet dill and mustard sauce.
• Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.

NIGELLA LAWSON ROASTED VEGETABLES WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Peel and cut the sweet potato into 2 inch cubes and put it in the pan. (Add each ingredient to the pan as you go.).
• Cut the red potato(es) into slightly smaller cubes 1-1/2 cubes (because they are denser than the sweet potato so they need to be smaller to cook in the same amount of time).
• Cut the red onion in the middle, then cut each half into 4-6 segments, discarding the dry outer skin. (the onion should still stay together in large chunks and will still have the end bit on).
• Cut peppers into 1 inch chunks (discard seeds and stem).
• Separate the cloves of garlic but no need to remove the skin.
• Add the oil and mix everything together with your hands (it's fun).
• Season with pepper, but no salt (it will make the dish watery).
• Cook for 45-55 minutes until vegetables are cooked through and the tinged with brown.
• Top with cheese and broil 5 minutes or so until brown.
• (If you want to omit the cheese, you can add a bit of coarse salt before serving.).
• Serve it right out of the pan at the table. Couldn't be easier or more delicious!