Cherry and ginger gravlax

SERVES 12 PREP AND COOK TIME 40 MINUTES (+ REFRIGERATION TIME)

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

CHERRY SALSA

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.