Douglas Fir Gravlax

Recipe by Luke Jefford

A beautiful fish cure using the fresh growth Douglas Fir tips. Tasting of grapefruit & citrus. This would also work really well with fresh water trout or other sashimi grade fish.

The cure freezes well. So you can use again in the future!

Ingredients

• 1kg Caster sugar

• 850g Coarse sea salt

• 200g Douglas fir tips

• 400g Lime juice

• 150g Vodka

• 1 Whole side salmon (skin off)

Method

Step 1

Blend Doulgas-Fir, caster sugar and vodka together in a food processor.

Step 2

In a large bowl mix vodka & salt together and add in your Doulgas-Fir mixture and thoroughly combine.

Step 3

Place the mixture on to a tray and place the fish so it is sitting on top of the mixture. The mixture should reach half way of the height of the fish.

Step 4

Leave for 24 hours and then turn to cure the remaining side for a further 24 hours.

Step 5

Remove salmon from the cure and pat dry, removing any existence of the needles.

Step 6

You can either slice straight away or wrap in cling film and refrigerate for up to a week. Alternatively you can freeze for future use.