This gravlax is great. I'm still raiding the fridge to sneak a taste!
Submitted by Chef Nick Jones
- 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
Cover a dish, large enough to contain the salmon, with cling film. Ensure there is sufficient to overlap the fish
Combine all the mix ingredients. Scatter half into the base of the cling-filmed dish.
Place raw salmon on top.
Smother remaining mix on top of the fish.
Pull over overlapping cling film.
Place a heavy weight on top of the salmon.
Leave in the fridge for at least 24 hours.
Wash & brush off mix from fish.
Serve in thick slices with a lemon or lime slice and coriander leaf garnish with lightly toasted brown bread.
Tip: if you leave the fish marinating for more than 24 hours the skin will become tough and inedible.