Ginger and Mirin Cured Salmon Gravlax

Fresh Choice 40
Serve with horseradish, crème fraiche, pickles and chutneys.

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!

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

Ingredients

  • 1/2 cup sugar
  • 1/2 cup sea salt
  • 2 Tbsp grated fresh ginger
  • 1 tsp white peppercorns crushed
  • 2 Tbsp mirin
View Method Ginger and Mirin Cured Salmon Gravlax

Method

  1. Mix the cure together and spread over the salmon flesh.
  2. Cover with cling film and put in fridge.
  3. 12 hours for light cure, 24-36 for medium - our favourite and 48-60 hours for hard cure.
  4. Wash salt cure off under a tap - pat dry.
  5. Slice finely and serve with horseradish, crème fraiche, pickles and chutneys.
View Ingredients Ginger and Mirin Cured Salmon Gravlax
View Method Ginger and Mirin Cured Salmon Gravlax
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