Easy

Instant gravlax

Name: Instant gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 600g ocean trout or salmon, skinless, pin-boned and thinly sliced; Crispbread, creme fraiche, cucumber, dill, sliced red onion, shaved fennel, lemon wedges and micro herbs (optional); 1 tbs coriander seeds, crushed; Finely grated zest of 2 lemons; 1⁄4 cup (60ml) gin; 1⁄4 cup (55g) caster sugar; 1⁄2 cup (40g) salt flakes; 2 tbs finely chopped dill

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by Warren Mendes

delicious. team

Dec 13, 2016

Impress guests with this gravlax entree you'll have made in minutes.

600g ocean trout or salmon, skinless, pin-boned and thinly sliced
Crispbread, creme fraiche, cucumber, dill, sliced red onion, shaved fennel, lemon wedges and micro herbs (optional)

Quick cure

1 tbs coriander seeds, crushed
Finely grated zest of 2 lemons
1⁄4 cup (60ml) gin
1⁄4 cup (55g) caster sugar
1⁄2 cup (40g) salt flakes
2 tbs finely chopped dill

Method

1.

For the cure, combine ingredients in a bowl. Scatter a third onto a tray. Lay half the trout on top of the cure. Top with a third of the mixture then remaining trout slices, and finish with remaining cure mix.
2.

Chill for 30 minutes or up to 2 hours. Remove trout from cure mix, rinse in cold water and then pat dry.
3.

Serve with crispbread, creme fraiche, cucumber, dill, red onion, fennel, lemon wedges and micro herbs.