Salmon Gravlax with Aioli

Serves 8

INGREDIENTS:

2 x 450g center-cut salmon fillets, skin on

200g fresh dill

For the cure

150g sea salt

150g caster sugar

2 tablespoons cracked white peppercorns

2 teaspoons juniper berries

For the dressing

4 tbsps fresh lemon juice

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

For the Aioli

Makes 200ml

2 organic egg yolks

1 tsp Dijon mustard

100ml extra virgin olive oil

100ml vegetable oil

1 clove of garlic, crushed

1 lemon, juice and zest

Sea salt and freshly ground black pepper

METHOD:

Firstly make the cure. Using a pestle and mortar (or a food processor) grind together the sea salt, caster sugar, juniper berries and white peppercorns.

Lay the two salmon fillets skin down on a sheet of cling film. Chop the dill finely and spread a thick layer on the flesh side of each fillet. Then add a thick layer of the dry cure, pressing it on very well.

Turn over one filet on top of the other and wrap the cling film tightly around the salmon. Place on a plate into a fridge for 48 hours.

Make the dressing by placing the lemon juice, Dijon mustard and extra virgin olive oil in small bowl and whisk together well.

When ready to serve, remove cured salmon from the plastic and transfer the salmon to a large dish and drizzle with the dressing. Slice thinly.

Aioli

Crack the eggs yolks into a bowl, along with the teaspoon of dijon mustard, and  lightly whisk by hand.

Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil in a jug. Using a hand whisk, slowly whisk the mixed oils into the egg yolks, a very light drizzle. The aioli will begin to get thick and creamy.

Stir in the lemon juice and zest, and crushed clove of garlic. Season with sea salt and freshly ground black pepper.

Store in a fridge, it will last for one week.