Asian flavours from freshly chopped coriander and red chilli give this traditional Scandinavian dish of cured salmon a modern twist.
- Combine the sugar, salt, coriander, chilli and vodka in a bowl. Place one-quarter of the sugar mixture in the base of a deep ceramic or glass dish, large enough to hold the salmon in a single layer. Place salmon in dish. Rub the remaining sugar mixture over the salmon. Cover with plastic wrap, covering the surface of the salmon. Place a plate on top, and press down with weights, such as cans. Place in the fridge, turning once, for 2 days or until the salmon is firm to the touch.
- Combine the extra coriander and extra chilli in a bowl. Rinse the salmon under cold running water. Pat dry with paper towel. Rub the oil over the salmon. Top with the coriander mixture and press to coat. Use a filleting knife to cut the salmon across the grain into paper-thin slices.
- Combine basil, mint and chives in a small bowl. Arrange the gravlax on serving plates. Place the basil mixture in the centre of each plate and drizzle over oil. Serve with lime wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set