House Pimms-Cured Salmon Gravlax

by GMV - Got My Vote!' (follow)
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Salmon tastes so much better when cured with a hint of Pimms No.1.

I always marveled the delicacy of salmon gravlax and they are quite expensive ... fetching up to $79.99/kg at the local deli.

This is one of those dishes that are impressive and so so easy to make. It takes at least 3 days to prepare, but you don't have to do much. The fish will do all the work.

Preparation Time: 3 days
Cooking Time: 10 minutes
Makes: 6-8 servings

350g fresh salmon fillet
160g coarse crystal salt
160g caster sugar
80ml Pimm's No 1
1 lemon
5g fresh black pepper

Wash the pat dry the salmon fillet. Check for fine bones.
Place a large cling wrap inside a deep glass dish.
Place salt crystal, sugar in a medium bowl and mix until evenly combined.
Pat and rub the salt/sugar mixture all over the salmon fillet.

Place the salmon fillet in midst of the cling wrap.
Add Pimm's No 1 to the salmon fillet.
Add some black pepper.

Cover with cling wrap.
Wrap tightly together.

Weight the salmon by placing another plates (or anything heavy) on top of the first baking dish.
Chill in the fridge for 3 days.
Unwrap the fish and wash off the salt/sugar mixture.

It is now ready to be served.
Finely grated zest of a lemon on top.

Isn't this the most beautiful sight? A large slab of cured salmon with all the side garnishes.

Serve it by itself as canapé appetizer.

Seriously, it is one of the best salmon I've tasted. Even better than deli-style.

The best thing is you don't need to lift a finger, just patience, Dear.

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