Asian-style gravlax Recipe
Ingredients
4 fresh red birdseye chillies, deseeded, finely chopped
1 tablespoon sherry
2 (about 250g each) salmon fillets, skin on, all bones removed
200g sugar
100g rock salt
1 bunch fresh coriander, leaves picked, chopped
Asian-style gravlax Recipe
Method
Step 1
Combine sugar, salt, coriander, chilli and sherry in a large bowl.
Step 2
Place some of the sugar mixture over the base of a deep dish that is large enough to hold the salmon in a single layer. Rub more sugar mixture all over the salmon. Place salmon in the dish and pack any remaining sugar mixture over the top.
Step 3
Tightly cover the dish with plastic wrap and place in the fridge for 1 1/2-2 days, turning once or twice, or until the salmon is firm to the touch.
Step 4
Use a sharp boning knife with a flexible blade to thinly slice the gravlax.
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