Ginger cured salmon gravlax
( SERVES 6 )
This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week. Thinly sliced salmon prepared this way always looks impressive served on the Christmas table, either when guests first arrive or as a starter. I like to serve crostini and pumpernickel bread to enjoy with it.
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|100 g||Fresh ginger, grated|
|1 side||Salmon, skin on, bones out|
|1 tbsp||Olive oil|
|⅓ cup||Cucumber, peeled and diced|
|1 tbsp||Chives, finely sliced|
|¼ cup||Edible flower|
- Mix ginger, salt and sugar together in a bowl. On a large tray lay down a long piece of foil, sprinkle half the mix on and place the salmon on top with the skin side facing down.
- Sprinkle remaining mix over salmon and fold foil over to seal. Place in fridge for 24 hours.
- Gently wash off cure under cold running water, pat dry with paper towels.
- Using a long-bladed knife, cut thin slices of salmon and arrange on a presentation platter.
- Cover with plastic food wrap and refrigerate.
- To serve, drizzle with olive oil, sprinkle over cucumber, chives and edible flowers.