Freshly cured salmon is given a modern twist with the Asian flavours of coriander and chilli.
- Combine sugar, salt, coriander, chilli and sherry in a large bowl.
- Place some of the sugar mixture over the base of a deep dish that is large enough to hold the salmon in a single layer. Rub more sugar mixture all over the salmon. Place salmon in the dish and pack any remaining sugar mixture over the top.
- Tightly cover the dish with plastic wrap and place in the fridge for 1 1/2-2 days, turning once or twice, or until the salmon is firm to the touch.
- Use a sharp boning knife with a flexible blade to thinly slice the gravlax.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set