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Salmon Gravlax with a Soy and Yuzu dipping sauce

A scandinavian cured fish delicacy you can use in many different ways (as in salads, sandwiches), but also pair with a soy sauce for a nigiri like experience with minimum effort.

Use a boneless, skinless, salmon fillet (about 150 - 200 gr) and coat all over with a mix of:

  • Lemon zest, 2 tbsp

  • Dill, chopped, 1/3 cup

  • Salt, 1 tbsp

  • Sugar, 1 tbsp

  • Vodka (or sake), 3 tbsp

Wrap well with cling film and place in a plastic zip bag or other airtight container. Leave in the fridge for at least 24 hrs and up to 3 days and rinse well before slicing very thinly with a good, sharp knife (it will also keep refrigerated for a few days after the curing process).

For the sauce, mix in a bowl:

  • Soy, 2 tbsp

  • Mirin, 2 tbsp

  • Yuzu, 1 tbsp (you can find bottled yuzu juice in Asian markets, it is not cheap, but the aroma for citrus lovers is simply irreplaceable)

  • Spring Onion, finely cut, 2 thick pcs

  • Chilli, finely cut, 1 small pc

Garnish with sesame and nigella seeds.


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