Preparation time: 20 minutes
Curing time: 18 hours
Salmon is such a perfect starter for a meal. Gravlax is usually cured with dill, salt and sugar, here’s another way to do it. You need to start the day before you wish to eat it.
Serve it with slices of brown bread and a salad into which you have thinly sliced a head of fennel.
What you’ll need
1 kg fresh Norwegian salmon – preferably the centre of the fillet
2 Tbs fennel seeds
2 Tbs coriander seeds
1 Tbs white peppercorns
1 Tbs black peppercorns
160ml flakes of sea salt, Maldon Salt for preference
75ml [5 Tbsp] light brown sugar, use light muscovado
75ml [5 Tbsp] white sugar
125ml Gabriel Boudier Saffron Gin
What you’ll do
Prepare the salmon by slicing just through the skin in lines across the fish about 3cm apart – don’t cut to deep. Have ready a large platter with sloping sides on which to cure the fish. In a small frying pan heat the seeds until warm and then give them a good bashing in a pestle and mortar with a little of the salt to break them up. Stir in the remaining salt and the sugar. Sprinkle a little of the spice mix onto the skin side of the fish and onto the platter. Give the platter a sprinkling of grappa and place the fillet on top. Cover the fish with the remaining spice mixture and sprinkle over the grappa. Cover with clingwrap and place a board on top with weights on it [a couple of tins is fine]. Leave in the fridge for about 8 hours, then turn the fish over, cover and weight it again, and leave for another 8 – 10 hours. When ready to serve remove the clingwrap and wipe the excess spices off the fish.
Slice very thinly onto a platter, garnish with finely chopped red onion and sour cream, and serve with brown bread and the fennel infused salad.
Gabriel Boudier Saffron Gin can be bought online from Reciprocal Wines – CLICK HERE