Lemon Pepper Gravalax

    Lemon Pepper Gravalax

    1save
    12hours10min


    1 person made this

    Gravalax is a Scandanavian salmon classic but this recipe uses Australian native spices in the marinade. Slice thinly and serve with dill sprigs and walnut bread.

    Herbie's Spices New South Wales, Australia

    Ingredients
    Serves: 10 

    • 1 side salmon, preferably wild
    • olive oil
    • 2 tablespoons sugar
    • 1/2 tablespoon coarse sea salt
    • 3 tablespoons Herbie's Spices Lemon Pepper Native Seasoning
    • 1 tablespoon vodka

    Directions
    Preparation:10min  ›  Extra time:12hours marinating  ›  Ready in:12hours10min 

    1. Cut side of salmon in half and coat all over in olive oil, then lay skin side down on a board.
    2. Mix sugar, salt and Lemon Pepper Native Seasoning and spread mixture over fillet; sprinkle the fillet with vodka.
    3. Lay the other half of the salmon on top and wrap tightly in foil.
    4. Put the salmon on a tray and place weights (or a heavy chopping board) on top to compress down.
    5. Refrigerate for 4-6 hours.
    6. Turn salmon over and weight down again then refrigerate again for another 6 hours.

    Additional Tips

    Do try this recipe ... it's so rewarding and flavourful, you'll never want to buy slices of pre-packed salmon again!

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