- 600-800g piece of salmon, skin on, bones removed
- 375g salt
- 500g caster sugar
- 50ml vodka (or gin)
- 2tbs fennel seeds
- 1 small head of fennel
- 200ml apple cider vinegar
- 200ml water
- 150g sugar
- parsley leaves
Spring is nearly here, you can feel it. The days are a bit warmer up here in the North-East, though it is still dropping to 0 degrees or lower at night. In the kitchen, the chefs are starting to turn their attention to the array of bright green spring vegetables that will start to pop up in the kitchen over the next week or two. Douglas Elder, our Executive Chef is turning his attention to a recipe better suited to this promise of warmer weather that is ahead, gravlax.
Read his Gravlax blog for more tips on how to get the most from this dish.
Serves 6 as an entree
Total Time: Allow 1-3 for curing salmon
Prep: 30 min
Cook: 48-72 hours
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