Cinnamon and star anise cured salmon
serves 4-6
Easy
Total time:
+ 24 hours marinating
Always a great centrepiece for a party or family gathering, cured salmon, or gravadlax as it is also known, can be used to create canapés on rye toast, as shown, or as a starter or in a salad. This salmon had a wonderful unusual cure and the strips of beetroot really enhance the presentation.
Skip to ingredients
- 150g brown sugar
- 300g rock salt
- 3 orangeszested
- 2 star anise
- 1 stick cinnamon
- 500g centre piece of fillet salmonskinned and pin boned
- 2 slices sourdougheach cut into 6
- to serve crème fraîche
- 3 slices of raw beetrootpeeled and shredded
- 12 coriander leaves
Nutrition: per serving
- kcal107
- fat5.7g
- saturates0g
- carbs5.1g
- sugars0g
- fibre0.4g
- protein9g
- salt0.97g
Method
step 1
Whizz the sugar, salt, zest, star anise and cinnamon in a food processor. Tip over the salmon, cover with clingfilm and leave in the fridge or a cool place for 24 hours.
step 2
Wash any remaining mixture off the salmon and leave to dry for 1 hour. Slice when needed then top the toasts with a generous amount of salmon, a dollop of crème fraîche, some beetroot and a coriander leaf.