Cherry and gin­ger gravlax


Australian Women’s Weekly NZ - - CON­TENTS -

Cherry and gin­ger gravlax

You will need to be­gin this recipe at least 24 hours ahead.

¾ cup (225g) rock salt ¾ cup (165g) white sugar 1 ta­ble­spoon finely grated fresh gin­ger 1 tea­spoon black pep­per­corns, crushed 250g cher­ries, seeded, chopped 750g side salmon fil­let, skin on, pin­bones re­moved 250g crème fraîche or sour cream rye crisp­bread or crack­ers and mi­cro or baby basil, to serve


250g cher­ries, pit­ted, sliced 2 long fresh red chill­ies, seeded, sliced thinly 1 (130g) Le­banese cu­cum­ber, chopped finely 2 ta­ble­spoons sweet mirin 1 ta­ble­spoon lemon juice 1 Line a shal­low tray with plas­tic wrap. 2 Com­bine salt, sugar, gin­ger, pep­per­corns and cher­ries in a medium bowl. Spread half the salt mix­ture over base of lined tray. Place salmon, skin-side down, on salt mix­ture. Top with re­main­ing salt mix­ture. 3 Cover fish with two pieces of plas­tic wrap, one on base of tray and one on top; fold up sides of both pieces. Place an­other dish or tray on top; weigh down with cans of food. Re­frig­er­ate for 24 hours, turn­ing the salmon half­way through. 4 Re­move salmon from tray; dis­card salt mix­ture. Us­ing pa­per towel, com­pletely re­move the salt mix­ture from the salmon. Place fish on clean tray; cover with plas­tic wrap. Re­frig­er­ate un­til ready to serve. 5 CHERRY SALSA Just be­fore serv­ing, com­bine in­gre­di­ents in a small bowl. 6 Place salmon on a large plat­ter and slice thinly at an an­gle. Serve with the crème fraîche, Cherry Salsa, crisp­bread and basil. Not suit­able to freeze.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.