Lemony Gravlax

Ingredients

• 1.1 kilogram salmon, sliced after cleaning
• 2.seasoned salt and pepper, for rubbing fish
• 3.lemon rind, grated; ¼–1 tsp
• 4.2 tablespoon fresh lemon juice
• 5.dry mustard, 2 pinches
• 6.1 tablespoon Pommery (wholegrain) mustard
• 7.0.25 teaspoon salt, plus a sprinkling
• 8.6 black peppercorns, coarsely ground
• 9.3 pink peppercorns, coarsely ground
• 10.2 teaspoon castor sugar
• 11.80 millilitre olive oil, slowly poured in to emulsify
• 12.4 tablespoon fresh dill, finely chopped; possibly with a pinch of chilli

Method

1. 1.Season salmon with seasoned salt and pepper.
2. 2.Process in Magimix: lemon juice, lemon rind, dry mustard, Pommery mustard, salt, peppercorns and castor sugar.
3. 3.Slowly pour in olive oil till mixture is creamy.
4. 4.Pour over seasoned salmon. Refrigerate 1 or 2 days.
5. 5.Serve with Achy Breaky Bread and Sloppy Mayonnaise (aioli).

Notes

• Handwritten annotation: 'DOUBLE QTY OF DRESSING' — the original author found the dressing amount insufficient for 1 kg salmon.
• Serving quantities (handwritten): 6 slices per person (varies by size); 50 gms per person; 1 kilo yields approximately 10 slices.
• The method mentions 'cider vinegar' but it is not listed in the ingredients — this may have been accidentally omitted.
• Pommery = Moutarde de Meaux Pommery, a French wholegrain mustard.
• 'Achy Breaky Bread' refers to the Achy Breaky Onion Bread recipe in this collection.

Margin notes

• DOUBLE QTY OF DRESSING (written alongside ingredients)
• 6 slices per person - varies depending on size / 50 gms per person / 1 kilo yields 10 slices (bottom of page)
• Sprinkle lightly with kelp/salt coarsely (next to dill in ingredients)