Have you got a little Viking in you?

Any fish is suitable but traditionally Gravlax has been made from trout and salmon. I had not been flyfishing recently and all I had was Tropical Yellowtail but I decided to give it a try anyway. Gravlax is a tradional Scandinavian way of preserving fish.

The fresh fish should be scaled. Do not do this in the kitchen of some-one you love or is important to you. You have been warned. Cut out the fillets with the skin on. You will need approx 1kg of fish fillet.
Mix together, 4tbsp brown sugar, 4tbsp salt and 2tbsp ground black pepper. Rub all of this mixture into the meat side of the fillet only. Now place the fillet, skin side down, on klingwrap. Cover the meat side with a whole bottle of dried dill. Wrap tightly in the plastic then cover with tinfoil. Put the package in the bottom of the fridge with some weight on it (I used a 5l bag of wine). Leave the fish to cure for 2-3 days. You will notice copious amounts of fluid draining out of the package. After curing, unwrap, scrape off all the spices.

I served the Gravlax thinly sliced (carpaccio thin), off the skin, with soy sauce and wasabi. Delicious. Apparently the Gravlax will keep for a further 3 days in the fridge after unwrapping and cleaning. Sorry, I cannot confirm this, we finished everything first time round!