Happy long weekend :) I've been so busy this week that I'm totally disengaged from the blogsphere. I apologise for not visiting many of your blogs or responded to any comments. I hope it'll ease off a little before the ultimate crunch time in June and July!
Haalo has invited me to host this coming Weekend Herb Blogging and I'm thrilled to be hostess to the mostess :) So send in your dish today onwards (photo width 300px) to email@example.com and I'll round it up after May 1.
To kick start this event, I've cured (or rather still curing in my fridge) salmon to make the infamous Gravlax. Yep that's the same dish popularised by Ikea. The main ingredient is a wonderful herb called dill. It has green wispy leaves with a soft, sweet taste. It's also a flavourful way to help prevent bone loss!
- 2 x 250g salmon fillets, with skin on (preferably both pieces are almost the same size)
- A large bunch of dill, roughly chopped
- 30g coarse sea salt
- 15g caster sugar
- 1 tbs white peppercorn, crushed
Adapted from My Kitchen Table
- Washed salmon fillets under running cold water and pat dry
- Lay both pieces of fillet, skin-side down on a large cling wrap
- Mix dill, salt, sugar and white peppercorn in a bowl
- Spread the herb mixture evenly on one piece of the fillet
- Place the other fillet over it and hold it down tightly
- Wrap salmon fillets in 3 layers of cling wrap and seal it in a Ziploc bag
- Place it in the fridge and use a chopping board to weigh down the fillets (I used a small cast iron skillet)
- Chill for 48 hours and remember to turn it over every 12 hours so that the briny mixture that develops over time will bastes the fillets evenly
I'll share the follow up recipe in two-days time :) How very exciting!