- 500g fresh salmon fillet (skin on, bones removed)
- 2 tbsp Pink Himalayan salt
- 3 tbsp Cane & Bean Lemon sugar
- 1 tbsp Cane & Bean Ginger powder
- 1 tbsp fresh dill, chopped (optional for additional flavour)
- 1 tsp Cand & Bean Lime powder
- 1 tbsp black peppercorns, crushed
Cane & Bean Ginger and Lemon Sugar Cured Salmon (Gravlax) Recipe
Ingredients:
Method:
Prepare the Curing Mixture:
In a small bowl, mix together the Pink Himalayan salt, Cane & Bean Lemon Sugar, Cane & Bean Ginger Powder, Cane & Bean Lime Powder, and crushed black peppercorns, (if using, add the chopped fresh dill for extra flavour).
Prepare the Salmon:
Place the salmon fillet on a large sheet of tin foil, skin-side down.
Spread the curing mixture evenly over the flesh side of the salmon, ensuring it’s well-coated.
Wrap and Cure:
Wrap the salmon tightly in the tin foil, ensuring the curing mixture stays in contact with the fish.
Place the wrapped salmon in a shallow dish. Use a heavy bowl or dish or tray to weigh it down the fish so that the cure can work into the flesh.
Refrigerate the salmon for 24-48 hours, depending on your desired level of curing. Flip the salmon every 12 hours to ensure even curing.
Rinse and Slice:
After curing, unwrap the salmon and rinse it under cold water to remove the curing mixture.
Pat the salmon dry with paper towels.
Place the salmon on a cutting board and slice it thinly at a slight angle, starting from the tail end.
Serve:
Serve the gravlax with fresh dill, lemon wedges, cracked black pepper corns and your choice of accompaniments, such as fresh baked bread, cream cheese and capers.
Product Recommendations:
Lemon Sugar
£5.00 – £8.00