Name: Quick lemon gravadlax
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Swedish
Ingredients: 200g salmon fillet, preferably from the tail end; 1 tsp coriander seeds; ½ tsp golden caster sugar; white pepper to season; zest and juice 1 lemon; 1 tbsp extra virgin olive oil; small handful chives finely chopped; small handful dill finely chopped; lemon slices; toasted rye bread or gluten-free bread; soured cream

200g salmon
fillet, preferably from the tail end
1 tsp coriander seeds
½ tsp golden caster sugar
white pepper
to season
zest and juice 1 lemon
1 tbsp extra virgin olive oil
small handful chives
finely chopped
small handful dill
finely chopped

To serve

lemon
slices
toasted rye bread
or gluten-free bread
soured cream

Method

step 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.
step 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.
step 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.