Quick lemon gravadlax

Quick lemon gravadlax

By Steffi Knowles-Dellner
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Prep: 15 mins plus chilling, no cook

Easy

Serves 2
This speedy, zesty version of the Swedish classic cuts the curing time to 30 minutes and makes a special starter for two

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal238
  • fat17g
  • saturates3g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein20g
  • salt2.6g
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Ingredients

  • 200g salmon fillet, preferably from the tail end
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp golden caster sugar
  • white pepper, to season
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp extra virgin olive oil
  • small handful chives, finely chopped
  • small handful dill, finely chopped

To serve

  • lemon slices
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • toasted rye bread or gluten-free bread
  • soured cream

Method

  1. Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.

  2. Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.

  3. In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.

  • Recipe Tip

    Buying your fish

    Ask your fishmonger for the freshest salmon possible, explaining that it will be eaten raw.

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