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Asian gravalax HOME-CURED SALMON cuisine asia
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| 2 | whole fillets of salmon |
| 250g | sea salt |
| 250g | sugar |
| 100g | chopped coriander leaves |
| 100g | chopped dill, (or any dried mixed herb like Herbes de Provence) |
| 100ml | Chinese white wine |
| 2 | lemons, finely sliced |
1. Wash and rinse the salmon fillets and pick off any pin bones. Run your hand against the grain of the fish, and if there are any bones, you will feel it. Pluck them out with a pair of tweezers. Dry the fillet well, and trim off any tattered edges.
2. Prepare the curing mix by combining salt, sugar, chopped herbs and Chinese wine. Toss well to mix.
3. Lay a piece of cling wrap on a flat surface. It must be double the length of the salmon fillet. Scatter some curing mix on the clingwrap and place one fillet on top. Cover half the fillet with generous layer of curing mix.
4. Cover the curing mix with lemon slices. Scatter more curing mix on top of lemon, then fold the other half of the fillet over.
5. Wrap tightly with clingwrap, tucking in the lemon slices and curing mix if any should fall out. Wrap tightly and place in a deep container to catch the juices which will seep out while the salmon cures.
6. Repeat with the other side of salmon.
7. Place salmon parcels in the fridge to cure for at least 10 to 12 hours. By the end of that, the salmon fillet will have hardened and changed colour as it is “cooked” by the curing.
8. Slice thinly and serve as canapés or hor d’oeuvres.
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