adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas jerk gravadlax
Christmas jerk gravadlax
0 Likes
Total Time:
20 minutes
Easily cure fish with festive spiced flavors, using rum for depth. Perfect for a brunch spread with artisan bread.
Ingredients:
  • 1.2 kg side of salmon, from sustainable sources
  • 1 orange
  • 1 scotch bonnet chilli
  • 1 shallot
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 tablespoon treacle
  • 6 tablespoons rock salt
  • 2 tablespoons brown sugar
  • 2 tablespoons rum plus 50ml extra for rinsing off the cure
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh thyme
  • ½ a bunch of fresh chives
Instructions:
  • Prepare the spice cure by combining orange zest, allspice, cinnamon, chili, treacle, shallot, rock salt, sugar, and rum in a food processor until smooth. Spread the mixture over salmon on greaseproof paper, wrap in clingfilm, and refrigerate with weights on top for 48 hours. Unwrap the salmon, rinse with rum, and discard the cure. For the herb cure, mix chopped herbs and pack onto the salmon. Refrigerate with weights on top for another 24 hours. Your cured salmon is now ready to be sliced and served with pickled carrots, chilies, and bread.

Similar Recipes