Granville Gravlax

by Granville Hotel

of Meagher Quay, Waterford City, Co Waterford

Expect elegant surroundings, splendid Irish food and impeccable service at the Granville Hotel, located at the heart of Waterford. Ri Read More

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Prep Time

20 Minutes

Serves

4-6 People

Ingredients

2x750g skin-on salmon
1 large bunch dill, roughly chopped
100g coarse sea salt
75g white sugar
2tbsp crushed white peppercorns

For the horseradish and mustard sauce

2tsp finely grated horseradish
2tsp finely grated onion
1tsp mustard
1 tsp caster sugar
2tbsp white wine vinegar
A good pinch of salt
175ml double cream

Method

Put one of the salmon fillets, skin-side down, on to a large sheet of cling film. Mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon. Place the other fillet on top, skin side up.

Tightly wrap in 2 or 3 layers of cling film and lift on to a large shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weight it down. Refrigerate for 2 days turning the fish every 12 hours so that the briny mixture which has developed inside the parcel, bastes the outside of the fish.

For the horseradish and mustard sauce, stir together all the ingredients except for the cream. Whip the cream into soft peaks, stir in the horseradish mixture, cover and chill.

Remove the fish from the briny mixture and slice it as you would smoked salmon, then serve with the sauce.

Granville Gravlax