Gravlax salmon with dill-mustard dressing and homemade pickles

It’s Labor Day in Australia this Monday, Columbus Day in America the next. Whatever the reason for your upcoming day off, we can all agree that three-day weekends should include at least one leisurely brunch, preferably with a group of good friends.

But may I make a suggestion? This weekend, trade the coffee queue (Australia) or brunch line (America) for a morning meal with friends at home, and serve this salmon.

It is impossibly easy to make: just pile salt, sugar, and dill on a piece of salmon, chuck it in the fridge, and let the fish cure for a day or so.

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