food

Sriracha, Lime And Tequila Salmon Gravlax

food, sriracha, lime and tequila salmon gravlax

Our recipe for sriracha salmon gravlax is super easy. Thinly sliced, it makes the perfect Christmas starter or boujee sandwich filling.

If you’re into smoked salmon, then you must try our sriracha enriched salmon gravlax. Making your own gravlax might sound a bit scary and à la carte, but it’s actually quicker and easier than you think. It comes together in just 10 minutes then cures for 2-3 days. Making the perfect make ahead Christmas canapé, starter or fancy sandwich filling.

Our recipe has a mix of sriracha, lime and tequila mixed into the cure, giving the salmon a fruity, spicy kick that sits perfectly against lashings of cream cheese.

Yields: 1

Prep Time: 2 days 0 hours 10 mins

Total Time: 10 mins

Ingredients

  • 60 g

    flaky sea salt

  • 60 g

    caster sugar

  • 10 g

    dill

  • Juice and zest of 1 lime

  • 50 mL

    tequila

  • 100 mL

    sriracha

  • 500 g

    best quality salmon fillet, bones removed

Directions

  1. Using kitchen paper, dry the salmon fillet to remove any excess moisture and set aside.
  2. In a food processor, add the sea salt, golden caster sugar, dill, juice and lime zest, tequila and sriracha. Blitz until fully combined or until the dill is finely chopped.
  3. Double line a high sided, rectangular dish with cling film, making sure to overlap the sides with enough film to cover the top of the salmon.
  4. Pour the sriracha cure into the lined dish and place the salmon fillet flesh side down. Tightly seal the salmon by covering with the overlapping cling film.
  5. Refrigerate for at least two days, if you can wait for three this will allow the flavours of the cure to penetrate the fresh further. Once the salmon is cured, the edges of the fresh should feel firm with the center soft to the touch. (The fish should still smell fresh with no fishy smell, if this happens to not consume the fish.)
  6. Remove the cling film and clean the fish by rinsing under running water. Dry on kitchen paper and dry the fillet thoroughly.
  7. Thinly carve at an angle, ensuring not to include the skin in the slicing. Serve as desired and store in the fridge for up to 3 days. Alternatively, you can tightly wrap and freeze for up to 2 months. Enjoy!

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