How to Cure Salmon

Salmon gravlax is super easy and adds a touch of class to your nibbles or added to a salad or just sliced and eaten as is!

Use really good quality sea salt. A basic cure is equal quantities of salt and sugar. To that mix you can add anything you dream of. Juniper and dill is more traditional but still one of our favourites.

This is based on a 500g piece of fresh Salmon - pin boned with skin on.

Mix the cure together and spread over the salmon flesh.
Cover with cling film and put in fridge.
12 hours for light cure, 24-36 for medium - our favourite and 48-60 hours for hard cure.
Wash salt cure off under a tap - pat dry.
Slice finely and serve with horseradish, crème fraiche, pickles and chutneys.