Cranberry-cured salmon
Tinged a festive shade of red from fresh cranberries, this cured salmon recipe is perfect for a Christmas dinner starter. Make your own dill and horseradish crème fraîche to serve
Swedish citrus-cured gravadlax with juniper and pink peppercorns
Serves 8
Easy
Prep:
plus 48 hrs curing
This Gravadlax recipe (buried salmon) is one of my favourite Swedish holiday dishes. I make a variation of it every Christmas and Midsummer
Skip to ingredients
- 1 orangezested
- 50g fine sea salt
- 50g granulated sugar
- 8 juniper berries
- 10g whole pink peppercorns
- 500g side of salmonskin on
- watercress, lemon wedges and rye crackersto serve
Nutrition: per serving
- kcal152
- fat9g
- saturates2g
- carbs4g
- sugars4g
- fibre0.4g
- protein13g
- salt3.8g
Method
step 1
Put the orange zest in a bowl with the salt and sugar. Rub with your fingers to release the oils. Roughly crush the juniper berries and peppercorns with a pestle and mortar, then add to the mixture.
step 2
Scatter evenly over the salmon and put in a deep dish, skin-side up. Wrap and leave in the fridge for 24 hrs.
step 3
After 24 hrs, unwrap and turn the salmon over, wrap again and leave for another 24 hrs.
step 4
Pour out any liquid that has collected and rub off the excess spices. Slice thinly for serving on a platter with watercress, lemon wedges and rye crackers.
