Gravadlax

Scottish salmon cured with salt, sugar and dill.

Lovely with a seafood sauce as a side plate or a dip to ones preference.

Serving Suggestion:
GRAVADLAX WITH DILL AND MUSTARD SAUCE

For this dish you will need:
2 tbls Dijon Mustard, Brown Sugar, Vinegar, Salt and Pepper, 1-2 tablespoons Chopped Dill, 100-125ml Light Fairly Flavourless Oil, Gravadlax

METHOD

1. In to a bowl add the Dijon Mustard, a small pinch brown sugar, vinegar, salt and pepper and the chopped dill, gradually add the Oil until like mayonnaise it becomes thick and amalgamated.
2. On each plate place the gravadlax and some of the sauce