Gravadlax and Christmas Punch

It's not everyday you are invited to present a food tasting at the Royal College of Surgeons in London but then the Kensington & Chelsea Ladies Association only pick the most interesting  venues for their members. We thought carefully about what to offer and soon realised gravadlax with our very own sauce served on toast would go down a treat. This was especially so with our very  unique Christmas mulled wine served piping hot with raisins and almonds.

Gravad lax

-Make it 4 days before needed

Serves 10

1 half side Salmon ( 1 1/2 kg)

2 table spoon of salt

3 table spoon of sugar

2 teaspoon of black pepper

2 large bouquet of Dill

100 mm of Lager beer

50 mm of Pernod (optional)

6 raw Brussel sprouts thinly sliced to garnish (optional)

Dressing

1 Bouquet of fresh  dried chopped Dill

2 Tbsp of muscovado sugar

1-2 tbsp of Dijon mustard.

mix it

Method

If not already done, remove all the little bones on the Salmon filet

Sprinkle it with salt, sugar & pepper. 

Clean the dill thoroughly in water and then dry it, chop up the dill and sprinkle it

on top of the salmon so it is totally covered by Dill and Sprinkle the Lager and 

Pernod/gin and then cover it with cling-film and put some rice or dry beans on top

to keep the Dill close to the salmon.

 Let it marinate for 4 days.

Before serving, scrape off the dill and then cut it into thin slices - as smoke salmon,

and serve it  with the dressing with toasted brown bread. Garnish with the brussel sprouts.