Mandarin and basil cured gravlax
Mandarin and Basil Cured Gravlax
Ingredients:
2 x 500gm pieces of salmon (similar shape and thickness)
2 Tbl mandarin zest
12 large basil leaves (cut into strips)
50 gms sugar
40 gms sea salt
2 x nips vodka (mandarin or citrus even better)
Method:
Lay your two pieces of Salmon skin-side down on a clean
surface.
Sprinkle or rub in the mandarin zest over the salmon flesh evenly
and repeat with the chopped basil.
Mix the sugar and sea salt together in a bowl. Carefully spread the
sugar and salt mix evenly over both pieces of salmon.
Now sandwich the two pieces together flesh to flesh.
Wrap these two pieces together in glad wrap and place in slightly
high sided dish.
Put in the fridge and take a couple of heavy cans and place on top
to weigh down.
Leave in the refrigerator for three to four days, turning and
re-weighing each day.
Once the Gravlax curing process is complete, unwrap the salmon and
gently remove the basil and mandarin zest. Pat the cured salmon dry
and keep in the refrigerator (will last a couple of weeks).
To serve, slice as thinly as possible. It's uses are up to you!
Delicate gravlax sandwiches, sliced thinly as an elegant
entrée, serve on crackers with a citrus mayo...
