Cold Cured Salmon

Lea Hogg's Blog

gravlax 1 charles vassallo Home made cold cured salmon, photo Charles Vassallo during a live tv show

‘I love to make Cold Cured Salmon because it is so economical in comparison to buying it prepared and sliced and to get the best result you need to use very fresh fish.  If you are having a large crowd, this will be a big hit !

I made it during the tv show and it proved to be very popular.  You can keep in the the fridge for up to 4 days after curing it but it also freezes very well and it is always welcome in sandwiches, salads and to enhance a weekend breakfast or brunch.’

You will need:

50g sea salt
70g sugar
a large bunch of fresh dill
2 tablespoons vodka
2 bay leaves
1 tablespoon coarsely ground black peppercorns
1 tablespoon coriander seeds
1 tablespoon fresh tarragon
1 tablespoon crushed pink peppercorns

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