You will need to start this recipe one day ahead.
- 500g Khoi San coarse sea salt
- good grinding of black pepper
- 400g light brown sugar
- 250ml fresh dill, finely chopped
- 60ml vodka
- 2 tbsp juniper berries, coarsely crushed
- 1kg salmon fillet, skin on and pin-boned
Mix salt, pepper, sugar, dill, vodka and juniper berries in a bowl. Place two sheets of plastic wrap—long enough to enclose salmon in—overlapping by half, on a counter top, spread with half of salt mixture. Place the salmon skin-side down on top of the mixture, and cover the fish with remaining salt mixture. Wrap tightly in plastic, then place on a large deep tray. Top with a smaller tray or board and weigh down with food cans. Refrigerate for 12 hours. Remove weights, turn the plastic-wrapped fish over, replace tray and weights, and refrigerate for another 12 hours.
To serve, unwrap gravlax and wipe clean of salt mixture. Using a thin, sharp knife, thinly slice gravlax and serve with sour cream and dill mixture, rye bread, and lemon wedges.
Sour Cream and Dill Sauce
- 8 tbsp crème fraiche
- 1 tbsp wholegrain mustard
- good grind of black pepper
- good pinch of lemon zest, grated
- squeeze of lemon juice
- 2 tbsp dill, chopped
- 1/4 tsp sugar
Place all ingredients in a bowl and mix together well. Cover with cling film and place in fridge until needed.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Photography by C&D Heierli • Recipes by Diane Heierli