- 1 x 1.5kg Fresh salmon fillet, skin on, scaled and pin boned
- 150g Essential Cuisine Aromatic Stock Base
- 75g Flaky sea salt
- 75g Golden castor sugar
- 1 tsp Ground black pepper
- Zest and juice of 2 large limes
- 2 tbsp Essential Cuisine Lobster Glace
- 1 large bunch Fresh coriander, finely chopped
Aromatic Asian Spice Salmon Gravadlax by Essential Cuisine
Aromatic Asian Spice Salmon Gravadlax by Essential Cuisine
Aromatic Asian Spice Salmon Gravadlax by Essential Cuisine
This dish is an Asian inspired version of a Scandinavian Gravadlax, cured with a combination of Essential Cuisine Aromatic Stock Base and the traditional sugar and salt combination. We have added limes and coriander instead of dill to continue the Asian theme.
Ingredients
Method
1. Score the skin of the salmon with long shallow cuts across the fillet
2. Mix the Essential Cuisine Aromatic Stock Base with the salt, sugar, pepper, lime juice and zest
3. Roll out a length of clingfilm and lay the salmon fillet, skin side down, on top
4. Pack the cure onto the flesh of the salmon, making sure all of the salmon is covered
5. Wrap tightly in the clingfilm and place in a shallow tray with a weighted tray on top
6. Place in the fridge and turn every 12 hours so that the cure penetrates both sides of the fillet, through the scored skin side aswell as the flesh side
7. The salmon should be cured fully after 2-3 days depending on the thickness of the fillet, the flesh should be firm to the touch
8. Remove the salmon from the cure and wipe dry
9. Brush the Essential Cuisine Lobster Glace onto the flesh side, this acts as an adhesive to hold the coriander in place
10. Sprinkle the coriander evenly on top and wrap in fresh clingfilm, place in the fridge until required
11. Serve by slicing the flesh thinly on the slant, leaving the skin behind intact
12. Serve with a dressing of your choice, such as a fresh mango and lime crème fraiche
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