Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 110g (1/2 cup) white sugar

  3. 110g (1/3 cup) rock salt

  4. 1/3 cup chopped fresh coriander

  5. 1 fresh red chilli, halved, deseeded, finely chopped

  6. 1 tbs vodka

  7. 4 (about 250g each) skinless salmon fillets

  8. 1/4 cup chopped fresh coriander, extra

  9. 1 fresh red chilli, extra, halved, deseeded, finely chopped

  10. 1 tbs extra virgin olive oil

  11. 1 cup fresh purple basil leaves

  12. 1 cup fresh mint leaves

  13. 1 bunch fresh chives, finely chopped

  14. Extra virgin olive oil, extra, to serve

  15. Lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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