Cane & Bean Ginger and Lemon Sugar Cured Salmon (Gravlax) Recipe

Cane & Bean Ginger and Lemon Sugar Cured Salmon (Gravlax) Recipe

Serves 2 people

Ingredients:

  • 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

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

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