Thai Gravlax or cured salmon recipe.

It is soon Christmas! I decided to share a few recipes that I have created for the occasion. So let's start with a nice Yule cured salmon, with a Thai touch to be more adventurous and break the routine!

Ingredients:

- 800g salmon filet

- 1 1/2 tablespoons sea salt, finely ground.

- 3 tablespoons sugar

- a sprinkle of white pepper

- Zest of 1/2 untreated lime.

- 3 stalks of lemon grass, white part only, finely chopped. 

- Chopped cilantro leaves and stems. Enough to cover the whole surface of the fish. 

You could even add a few roasted ground coriander seeds, grated galangal or why not a chopped kaffir lime leaf! Nam. 

First, clean the fish and trim the fatty parts. Cut the filet into two equal parts. 

Combine the salt and sugar. Lay a piece of plastic wrap in a deep plate and sprinkle half of the salt/sugar on it. Then place the cut filet, skin at the bottom and make sure that the salt mixture covers the skin entirely. Sprinkle the other sides of the fish with the other half of the salt mixture, so that all the four sides of the salmon are covered with salt/sugar. 

Combine the lemongrass and the lime zest.

Now, add the white pepper and cover the fish with the combined lemongrass and lime. 

Then, simply distribute the cilantro on the fish and turn one of the diced filet on the other, you know, like a sandwich, skin on the outside. Wrap the whole thing as tightly as you can. 

Cure the salmon for two days, in the lower part of the fridge. After the curing time, clean the filets with a kitchen paper and slice it very thinly. Eat on a piece of rye bread, toast or on small blinis.

Bon appetit and merry Yule! :)