This simple yet delicious cured salmon dish gets a makeover with the flavours of this iconic Thai soup.
- 750g salmon side
- 175g coarse sea salt
- 125g white sugar
- 1 Tbsp chilli flakes
- 1 tsp white pepper
- 2 Tbsp galangal (minced and heated in microwave for 1 minute)
- 4 coriander stalks (minced)
- 1 lemongrass stalk (minced)
- 8 kaffir lime leaves (finely chopped)
1) To create the cure mix, combine the salt, sugar, chilli flakes, white pepper, galangal, coriander stalks, kaffir lime leaves and lemongrass in a mixing bowl and mix well until fragrant.
2) Lay two large sheets of cling film on your kitchen bench so they are overlapping in the middle. Add half of your cure mix to the centre of the cling film and shape it to the size of your salmon.
3) Lay the salmon side skin side down on the cure mix, then sprinkle the remaining cure mix over the entire surface of the salmon until all the flesh has been covered.
4) Tightly wrap the salmon, then place the wrapped salmon skin side down in a baking dish. Weigh it down with a chopping board and something heavy (like a kitchen mortar).
5) Place in the fridge for 48 hours, turning the salmon halfway (at the 24 hour mark).
6) After 48 hours, remove the salmon from the fridge – it should be firm to the touch. Remove the cling film and wipe the remaining cure mix off the salmon.
7) Sprinkle with chopped coriander leaves, slice and serve! Make sure you use a sharp knife and slice the gravlax away from the skin. I used my gravlax on fried rice paper crisps with pickled radish, fresh tomatoes, green chillis and crème fraiche. Delish!
This recipe was created by Dan Dumbrell, check out Dan's instagram here.