Lemon Pepper Gravalax
12 hours 10 minutes
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.
1 person made this
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
- Cut side of salmon in half and coat all over in olive oil, then lay skin side down on a board.
- Mix sugar, salt and Lemon Pepper Native Seasoning and spread mixture over fillet; sprinkle the fillet with vodka.
- Lay the other half of the salmon on top and wrap tightly in foil.
- Put the salmon on a tray and place weights (or a heavy chopping board) on top to compress down.
- Refrigerate for 4-6 hours.
- 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!
