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.
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