> Recipes > Gravadlax

Gravadlax of salmon with lime sorbet

  • Starter
  • medium
  • 8
  • 1 hour 30 minutes, plus 3 days marinating time

PT1H30M

PT

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Gravadlax

Lime sorbet

  • 250ml of lime juice, fresh
  • 100ml of water
  • 350ml of stock syrup
  • 1 tbsp of dill, chopped
  • 1 dash of tequila

Garnish

save recipe
recipe saved

Method

save recipe
recipe saved
1
Start by making the marinade/curing mix. Place the sea salt, sugar, coriander seeds, peppercorns, 1 bunch of chopped dill, orange and lemon zest in a large bowl. Mix until well combined
2
Spread half the marinade onto a large baking tray. Lay the salmon on top, skin-side down, and cover with the remaining marinade mix
3
Cover with cling film and refrigerate for 24 hours, turning at least once, by which time most of the salt and sugar will have liquified
4
Meanwhile, make the sorbet. Combine the sugar and water to make a stock syrup. Add the lime juice and taste. Add the dill and a good dash of Tequila. Churn in an ice cream maker according to the manufacturers instructions. Store in the freezer until required
  • 250ml of lime juice, fresh
  • 100ml of water
  • 350ml of stock syrup
  • 350ml of stock syrup
  • 1 tbsp of dill
  • 1 dash of tequila
5
After 24 hours of marinating, lift the salmon out of the marinade (retaining the liquid) and wash it to remove the salt
6
Combine the remaining chopped dill with the orange and lemon juice and mustard in a bowl. Return the salmon to the marinade, skin-side down, then brush the mixture liberally all over the salmon
7
Cover again with cling film and refrigerate for a further 48 hours, spooning the mustard and lemon mixture over the fish daily. Slice the salmon as thinly as possible with a very sharp knife and arrange on a serving plate
8
Use a mandolin to prepare the fennel and cucumber and serve alongside the salmon and a scoop of the lime sorbet
Share recipe

Get in touch

Gravadlax of salmon with lime sorbet

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: