CHRISTMAS SPICED SALMON GRAVLAX WITH CHERRIES

Bahan-bahan

• 1 whole Huon salmon side fillet
• 4 tbs gula perang
• 4 tbs course sea salt
• 2 star anise, chopped
• 1 sdt whole cloves
• 1 sdt cinnamon powder
• 1/2 sk Buah pala
• 1/2 sk ginger powder
• 2 sudu teh mustard seeds
• Zest of 1 orange
• 1 sdt black pepper
• 2 sudu besar vodka
• Garnish with fresh cherries, whole cloves and star anise

Kaedah

1. 1

   Prepare Salmon for Curing

   Trim and pat dry the salmon fillet and set aside.
2. 2
   Place the rest of the ingredients into a bowl and combine well.
3. 3
   Using a ceramic dish the size of the fillet, line the base with 3 layers of cling film.
4. 4
   Place the salmon into the dish skin side down. Spoon the spice mix all over the top of the salmon.
5. 5
   Wrap the salmon tightly with the cling film, use extra if needed.
6. 6
   Refrigerate for 12 hours, turn over so the spice side is on the bottom and refrigerate for a further 12 to 24 hours.
7. 7
   Unwrap and remove three quarters of the spice mix, leaving a thin layer of the spice on top of the salmon.
8. 8

   Serve your Salmon

   Plate skin side down, garnish with cherries, whole cloves, and star anise.