Lavender Gravlax


This gravlax is great. I'm still raiding the fridge to sneak a taste!

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Ingredients

  • ½ Side of pin boned salmon, skin off
  • 1 cup of brown cane sugar
  • 1 cup of sea salt
  • 10g Quantock lavender, fresh or dried
  • Zest of 1 lemon & 1 lime

1.

Cover a dish, large enough to contain the salmon, with cling film. Ensure there is sufficient to overlap the fish

2.

Combine all the mix ingredients. Scatter half into the base of the cling-filmed dish.

3.

Place raw salmon on top.

4.

Smother remaining mix on top of the fish.

5.

Pull over overlapping cling film.

6.

Place a heavy weight on top of the salmon.

7.

Leave in the fridge for at least 24 hours.

8.

Wash & brush off mix from fish.

9.

Serve in thick slices with a lemon or lime slice and coriander leaf garnish with lightly toasted brown bread.

10.

Tip: if you leave the fish marinating for more than 24 hours the skin will become tough and inedible.