Salmon Gravlax
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Salmon Gravlax
Recipe by Michael Weldon
Ingredients
600g salmon skin on
80g Salt
80g Coles sugar
80mls gin
1tsp fennel seeds, toasted
5 juniper berries bashed in a mortar pestle
1tsp coriander seeds, toasted
1 lime, zest
1 bunch of dill chopped
to serve
rye bread toast
¼ cup mayonnaise
¼ cup Bulla creme fraiche
1tbs capers, chopped
1tbs pickles, chopped
1tbs shallots chopped
1 bunch chives, chopped
Method
In a bowl mix together the salt, sugar, gin, fennel, juniper, coriander and lime zest.
Place the salmon skin side down on a baking paper lined tray. Spread the curing mixture over the salmon, making sure to cover all the flesh. Wrap in cling wrap and place into the fridge. Leave for 12-24 hours depending on how dry and cured you like your salmon. The longer you leave it the more it will cure.
Unwrap the salmon and rinse under cold water. Pat dry with paper towel. Brush the flesh sides of the salmon with a little extra gin and then top with the diced dill. Wrap the fish in cling wrap and place in the fridge for 1 hour.
In a bowl mix together the mayo, crème fraiche, capers, pickles, shallot and chives.
Remove the salmon from the fridge and slice thin strips of cured salmon. Cutting off the skin. Serve salmon on toast spread with the caper and pickle crème fraiche. Top with extra dill sprigs.
