- 200g sugar
- 100g rock salt
- 1 bunch fresh coriander, leaves picked, chopped
- 4 fresh red birdseye chillies, deseeded, finely chopped
- 1 tablespoon sherry
- 2 (about 250g each) salmon fillets, skin on, all bones removed
- Step 1Combine sugar, salt, coriander, chilli and sherry in a large bowl.
- Step 2Place some of the sugar mixture over the base of a deep dish that is large enough to hold the salmon in a single layer. Rub more sugar mixture all over the salmon. Place salmon in the dish and pack any remaining sugar mixture over the top.
- Step 3Tightly cover the dish with plastic wrap and place in the fridge for 1 1/2-2 days, turning once or twice, or until the salmon is firm to the touch.
- Step 4Use a sharp boning knife with a flexible blade to thinly slice the gravlax.
Gravlax is a traditional Swedish dish. The salt and sugar cures the fish so it does not require cooking.
Variation: Replace the coriander with dill, omit the chillies and replace the sherry with brandy or vodka. Allow about 36-48 hours curing time.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Australian Good Taste