Pomegranate-cured gravlax
- Preparation and cooking time
- Prep:
- plus at least 2 days curing
- Easy
- Serves 8 - 10
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- 800g-1kg skin-on side of salmon(the freshest you can buy)
- 1 tbsp coriander seedscrushed
- 50g muscovado sugar
- 100g sea salt
- 4 tbsp pomegranate molasses
- 1⁄2 small bunch of dillroughly chopped
- 150g pomegranate seedsplus extra to serve
- soft cheeseblinis, crispbreads, sliced rye bread or bagels, to serve
Nutrition: Per serving (10)
- kcal256
- fat15g
- saturates3g
- carbs8g
- sugars8g
- fibre1g
- protein21g
- salt4.7g
Method
step 1
Check the salmon to make sure it’s pin-boned – if you feel any bones on the fish, use a pair of tweezers to pull them out. Pat the flesh dry with kitchen paper. Around 2-3 days before you want to serve, mix the coriander, sugar, salt, molasses, most of the dill and pomegranate seeds together. Lay the salmon in a dish, skin-side down, and rub the mixture all over the flesh. Cover and put in the fridge, then leave for at least two days or up to three, turning the fillet once during the curing process.
step 2
Lift the salmon out of the curing mixture and wipe off any excess seasoning using kitchen paper. Put the fish on a large serving board and thinly slice with a sharp knife. Scatter with the extra pomegranate seeds and dill to serve, alongside your choice of accompaniments.
