Cinnamon and star anise cured salmon

  • serves 4-6
  • Easy

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.



  • brown sugar 150g
  • rock salt 300g
  • oranges 3, zested
  • star anise 2
  • cinnamon 1 stick
  • salmon 500g centre piece of fillet, skinned and pin boned
  • sourdough 2 slices, each cut into 6
  • crème fraîche to serve
  • beetroot 3 slices of raw, peeled and shredded
  • coriander leaves 12


  • 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.

Nutritional Information

  • Kcals 107
  • Carbs 5.1g
  • Protein 9g
  • Fat 5.7g
  • Salt 0.97g
  • Fibre 0.4g