We always have salmon at Christmas time, whether it's a whole side of smoked, cold smoked, or salmon gravlax, like in this recipe.
A family favourite, this Salmon Gravlax always makes great canapés to go with bubbles before Christmas lunch.
It's so easy to put together which means less fussing around on the big day. Curing salmon with a mix of salt and sugar draws out moisture from the flesh, intensifying the salmon's flavour and colour and firming up its texture.
LIME AND BASIL CURED SALMON GRAVLAX
|1 whole side or fillet fresh salmon, skin on and pin-boned (I use Regal Salmon)|
|2 Tbsp salt|
|2 Tbsp sugar|
|½ cup basil leaves, sliced|
|2 limes, finely grated zest of|
NEED TO KNOW
|Type of dish||Canapes|
1. Cut salmon fillet in half widthways. Lay the square / rectangular half on a dish or plate, skin side down.
2. Mix salt, sugar, basil and lime zest together and sprinkle over the flesh of the salmon.
3. Place the other (tail end) piece of salmon on top, so that the two pieces sandwich the curing mixture and the skin is facing out.
4. Wrap securely with cling film, place another plate on top and weigh down with something heavy, e.g. a cast-iron pan or mortar and pestle. Place in the fridge for 24-36 hours.
5. Remove cling film and pour off the liquid that has seeped out of the salmon during the curing process.
6. Wipe salmon fillets clean with a paper towel to get rid of the wilted basil and any excess salt and sugar. The salmon will be a deeper colour and the flesh much firmer (a result of extracting moisture).
7. Remove skin from salmon using a sharp knife. The salmon is now ready to be used.
8. Slice very thinly to serve with crackers and cream cheese or crème fraîche, or make a salmon tartare. Cured salmon will keep in the fridge for up to a week.
- Energy: 135.5kj (32.4 cal)
- Carbohydrate: 1.6g
- Protein: 1.7g
- Fat: 2.2g
- Saturated fat: 0.6g
This recipe can be found on page 88 of Nadia's latest cook book - Nadia Lim's Good Food Cook Book.
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