2 months ago
20
I’m a bit of a weirdo. I love the herby salty fragrant cure that sits atop salmon as it is “buried and cured”. Most recipes call for this to be scraped off before serving, but everyone who comes past my table knows I am not opposed to a bit of DIY, and people can do as they please – on or off, just like the salmon skin.
To that end, I use about half the amount of salt typically used in gravlax recipes, with the idea that the crust-like mixture will stay put. Please scrape it off thoroughly if you prefer.
The second herb and peppercorn topping can be added up to 3 hours before serving, provided the salmon is kept refrigerated.
You’ll need to start this recipe 2-3 days ahead.
Ingredients
1 side of salmon (about 1kg)
CURING MIX
100ml gin
250g caster sugar
100g sea salt flakes
2 heaped tbsp pink peppercorns, lightly crushed
4 tbsp dried edible (“culinary”) lavender
1 large bunch (or 2 small bunches) of dill, leaves finely sliced
LAZY HORSERADISH CREAM
¼ cup Kewpie mayo
1 tbsp finely grated fresh horseradish, or to taste (or substitute with jarred horseradish and taste-check for desired heat, as this can vary between brands)
HERB AND PEPPERCORN TOPPING
2 tbsp pomegranate molasses
2 cups finely diced herb leaves such as flat-leaf parsley, basil, dill
3 tbsp pink peppercorns, lightly crushed
finely grated zest of 1 lemon
nasturtium leaves (or basil leaves)
Method
Step 1
To make the horseradish cream, combine the ingredients in a bowl, cover and pop it in the fridge until you’re ready to serve.
Step 2
Place the salmon, skin side down, on a chopping board and run your finger along the flesh to check for pin bones.
Step 3
Combine the curing mix in a bowl. Spread half the mixture on the base of a non-reactive container large enough to fit the salmon snugly. Place the salmon fillet, skin side down, on top of the mixture, and spread the remaining curing mixture on top. Cover tightly in cling film and refrigerate for 24-36 hours.
Step 4
On the day of serving, remove the fish from the curing mixture and scrape off the curing mix (note: you can remove this completely, or do as I do and keep a little crust on). Wipe the fish clean with a clean, damp cloth and pat the skin dry. Transfer to a serving plate, skin side down.
Step 5
Lightly brush the salmon with the pomegranate molasses, then, using your hands, gently press the herb and pink peppercorn mixture over the top of the salmon to form a fresh crust of sorts. Scatter on the lemon zest and the nasturtium leaves, if using.
Step 6
Slice thinly and serve with the lazy horseradish cream, a selection of sliced bread, crackers and goodwill.
