Gravad Lax - Quick, easy and delish!

This is a quick blog for my mother in law who wanted my  Christmas Gravad Lax recipe!  It takes three or four days to mature so I usually get my fish in time to make this so we can have Scrambled Eggs and Gravald Lax on English Muffins for Christmas Day breakfast.

Ingredients:

• Side of Salmon, descaled and pin boned
• 2 Tbls Smoked Salt flakes
• Good pinch Ground black pepper
• 2 Tbls light soft brown sugar
• Bunch of fresh dill herb
• Other additions you could try are Lemon zest or juniper berries - have fun & enjoy!

Method:

• Tidy and trim the side of salmon to a size that will suit you.
  The trimmings can be frozen for use later in a fish pie.

• Lay several sheets of cling wrap down overlapping and place the washed and dried salmon skin side down on the clingwrap.

• In a bowl or mortar combine the salt, pepper, sugar (you can add some of the the dill chopped) and mix / bash.  Spread the salt mix over the top of the salmon and then lay on the rest of the dill over

• Wrap the salmon in the cling wrap completely trying to exclude as much of the air as possible and then wrap again in another sheet of cling wrap.

• Put this, in a sealed bag in a dish or in a plastic container and leave in the bottom of the fridge to mature for 3 to 4 days (The exact length of time will depend on how thick your salmon is and how firm you like it)

• When ready remove the salmon from it's wrapping, there should be a fair amount of liquid that has been taken from the fish. Wash off the excess salt, pepper, sugar and dill mix and pat dry.

• Slice, a thinly as possible across the grain with a very sharp knife and serve with scrambled eggs and English muffins sprinkled with chopped dill and a squeeze of fresh lemon.

• If there is any left it is still fine stored in an air tight container in the fridge up to new year.  Alternatively chunks of it are great served thrown onto fresh linguine tossed in butter and creme fraiche!