Gravadlax of salmon with lime sorbet

  • Starter
  • medium
  • 8
  • 1 hour 30 minutes, plus 3 days marinating time

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Ingredients

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Gravadlax

Lime sorbet

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

Garnish

1
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
2
Spread half the marinade onto a large baking tray. Lay the salmon on top, skin-side down, and cover with the remaining marinade mix
3
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
4
Meanwhile, make the sorbet. Combine the sugar and 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
5
After 24 hours of marinating, lift the salmon out of the marinade (retaining the liquid) and wash it to remove the salt
6
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
7
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
8
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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