Gravlax 

1 trout 2-3lb or 2 x smaller fish 1-1.½lb. 

Make sure that the fish are freshly caught (or recently frozen) and are good conditioned silver fish.  Prepare fish by filleting, removing all fins, de-scaling & pin boning. 

A handful of fresh dill (usually a whole packet) 

2 tablespoons of white caster sugar

4 tablespoons of coarse sea salt (Maldon salt) 

2 tablespoon of crushed black peppercorns 

The ideal dishes to marinate this in are two rectangular glass dishes.  One about 300m long by 50mm deep the other slightly smaller to fit inside the larger dish approx 270m long.  (Most supermarkets seem to have these and they are normally only a few pounds).  You will also need some weights.  I use weights from kitchen scales but anything as long as it’s clean will do, a heavy piece of metal for instance wrapped in silver foil. 

Method 

Lay one fillet, skin down in the bottom of the larger dish (if using 2 smaller filleted trout put 2 in).  Then sprinkle the salt, sugar & black pepper and dill over the fish.  Lay the remaining fillets on top, skin side up.  Now place the smaller of the two dishes bottom down on top of the fillets and put your weight or weights inside the dish.  Wrap with cling film. 

Now stand in a fridge for at least 72 hours and turn the fish over every 12 hours.  When you turn the fillets spoon the juices that will have accumulated over the fillets before replacing the weighted dish and cling film. 

This can be eaten as you would smoked salmon but has a stronger flavour, or can be served on a Blinis or oatcake with a teaspoon of crème fraiche and garnished with a little fresh dill.  A wonderful summer dish with chilled white wine.