This recipe from Ashley Davis at Pure South uses the traditional Scandinavian gravadlax technique with the addition of berries, which impart a wonderful flavour and colour on the fish. “The berries will vary throughout the seasons and are completely interchangeable. Blackberries provide a fantastic colour but can easily be swapped depending on what is in season. Enjoy!”
Note: this is a cured salmon dish and as such it requires 24 hours in the cure mixture.
Ask your fish monger to fillet and pin-bone the Huon Salmon.
Combine all of the ingredients (apart from salmon) in a blender and mix on high for 30 seconds, which will turn to a thick liquid.
Place the salmon skin side down on baking paper in a suitable sized tray that will fit in the fridge.
Completely cover the fillet with the berry mixture using the baking paper to trap in the liquid by using a standard office stapler. This will ensure maximum contact between the fish and the cure.
Cling film and set aside in your fridge for at least 24 hours, but no longer than 36. The longer it is left the more firm the fish will become, but it will also take on more salt.
After curing, remove the fillet from the tray and using a little water, rinse away the cure mix.
Pat dry with paper towel or a cloth.
Your fish is ready to be thinly sliced away from the skin. Serve with lemon and fresh salad.