Gravadlax of salmon with lime sorbet


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Lime sorbet

  • 250ml of lime juice, fresh
  • 100ml of water
  • 350ml of stock syrup
  • 1 tbsp of dill, chopped
  • 1 dash of tequila


Start by making the marinade/curing mix. Place the sea salt, sugar, coriander seeds, peppercorns, 1 bunch of chopped dill, orange and lemon zest in a large bowl. Mix until well combined
Spread half the marinade onto a large baking tray. Lay the salmon on top, skin-side down, and cover with the remaining marinade mix
Cover with cling film and refrigerate for 24 hours, turning at least once, by which time most of the salt and sugar will have liquified
Meanwhile, make the sorbet. Combine 175g sugar and 175ml water to make a stock syrup. Add the lime juice and taste. Add the dill and a good dash of Tequila. Churn in an ice cream maker according to the manufacturers instructions. Store in the freezer until required
  • 250ml of lime juice, fresh
  • 100ml of water
  • 350ml of stock syrup
  • 350ml of stock syrup
  • 1 tbsp of dill
  • 1 dash of tequila
After 24 hours of marinating, lift the salmon out of the marinade (retaining the liquid) and wash it to remove the salt
Combine the remaining chopped dill with the orange and lemon juice and mustard in a bowl. Return the salmon to the marinade, skin-side down, then brush the mixture liberally all over the salmon
Cover again with cling film and refrigerate for a further 48 hours, spooning the mustard and lemon mixture over the fish daily. Slice the salmon as thinly as possible with a very sharp knife and arrange on a serving plate
Use a mandolin to prepare the fennel and cucumber and serve alongside the salmon and a scoop of the lime sorbet
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