Berry Cured Huon Salmon (Gravadlax)

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.

Berry Cured Huon Salmon (Gravadlax)
Preparation:
5 Minutes
Cooking:
24 Hours
Serves:
12

  • 1 side Huon Salmon
  • 85g raw sugar
  • 130g sea salt
  • 1 punnet raspberries
  • 1 punnet strawberries
  • 1 punnet blackberries
  • 3g Tazziberry or black peppercorns
  • ½ bunch dill
  • 1 orange (zest)
  • 1 lemon (zest)

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