Cass and I have worked quantities out for 300g (as 2 x 150 g fillets) of fish. This works well as you can cure quickly. Most recipes will give quantities for 1-2 kg which will take 24-48 hours with turning of the fillet involved.
The pictured serving idea is grilled sourdough (rye would also be nice), chopped tomatoes, avocado, chives and capers carefully tossed in sherry vinegar and olive oil (1/3 vinegar to 2/3 olive oil or half-half if you like a sharper dressing), salt and freshly ground pepper and topped with chive flowers and thin slices of gravadlax (slice on an angle).
In addition to the given serving idea, we eat home-made gravadlax on cheese platters, with rye bread, mustard or crème fraiche and dill pickles or pickles and fresh dill. We also serve with poached or scrambled eggs with fresh dill. A portion of gravadlax also makes a thoughtful gift.
Once cured, portions can be glad wrapped using a lot of cling wrap or vacuum sealed (if you have access to one of these fancy machines) and frozen. Take out about 30 minutes before you wish to eat.
2 x 150 g fillets of salmon or ocean trout. Skin on, pin-boned and cleaned.
100 g white sugar
70 g salt
shot of gin or vodka (I used our home-made cumquat gin)
palmful of dill (about 5 g). Chopped.
about ½ tsp of juniper berries. Crushed.
freshly ground pepper
aluminium foil or a rectangular dish
Combine sugar, salt, spirit, dill, juniper berries and a decent pinch of freshly ground pepper into a bowl.
Organise foil onto your bench.
Place the fillet into the bowl and coat well with the curing mix. Pour some of the curing mix onto the aluminium foil and place the fillet skin side down on top of the mix. Cover the top of the fish with the remainder of the curing mix and wrap well. Leave in the fridge to cure – about 5 hours.
Alternatively, if you have a shallow dish, mix the curing ingredients together in this. Place the fish skin side down on top, and coat well with the rest of the curing mix. Leave the fillet in the dish to cure (picture below). Leave in the fridge with the lid (or covered with glad wrap) on for 5 hours.
After 5 hours, when the fish is ready (the moisture will have escaped from the fish), scrape the cure from the fish well, and, if not eating that day, wrap in 3 layers of cling wrap and freeze. Take out 30 minutes before you wish to eat.
To serve, peel away the skin and slice thinly on the angle.