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    Lemon Spiced Gravadlax

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    Lemon Spiced Gravadlax

    This can also be made with sea trout or Loch Etive trout.

    • Preparation time: 10 minutes, plus 24 hours marinating
    • Total time: 10 minutes, plus 24 hours marinating

    Serves: 6


    • 650g salmon fillet (with skin)
    • 1 tbsp whole coriander seeds
    • 25g granulated sugar
    • 25g coarse sea salt
    • Freshly ground black pepper
    • Finely grated zest of 3 lemons
    • 1 tbsp vodka
    • To serve
    • 6 tbsp crème fraîche
    • A handful of coriander leaves


    1. Trim the salmon, removing any fins and cutting away any bands of pale fat at the edges. Run your fingers over the fish and use tweezers to remove any small bones you come across.
    2. Roast the coriander seeds in a small, dry frying pan on a medium-low heat. Shake the pan regularly to ensure they colour evenly. Don't let them burn. When they are golden, remove and grind roughly in a spice mill, or pestle and mortar.
    3. Tip the coriander into a bowl and mix in the sugar, salt and a pinch of pepper. Add the lemon zest. Rub the salmon with the vodka and spread the salt and sugar mixture all over it. Wrap in clingfilm, put in a shallow dish and weigh down with a heavily weighted board. Leave for at least 24 hours, turning the fish over after 12 hours. Pour away any liquid it exudes.
    4. Thinly slice the cured salmon, starting at one end, holding the knife at an angle so that it is almost flat on the fish, and cutting paper-thin slices towards the other end, with a golden edge on each slice. Discard the skin. Divide the slices between six plates. Beat the crème fraîche to thin it a little and drizzle over the fish. Scatter with coriander leaves and serve with thin slices of sourdough or brown bread.

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