Marcus Wareing's Sloe Gin Gravadlax with Orange, Dill and Coriander
Kick off your festive feast in style and present a serving platter of fresh, zesty Gravadlax slices, taken from the show Marcus Wareing at Christmas.
Ingredients
To Serve:
Method
Step 1
Place the rock salt, sugar, orange, dill, coriander, juniper berries and sloe gin in a blender or food processor and pulse until a thick paste is formed.
Step 2
Place the salmon in a container that will fit in your fridge and will not get tainted by the marinade. Smother the paste all over the salmon. Cover with cling film, place a tray on top and press with weights. Chill in the fridge for 48 hours, turning the salmon over after 24 hours.
Step 3
Wash the marinade off the fish thoroughly under cold running water and pat the salmon dry with kitchen paper.
Step 4
To serve arrange the salmon on a serving plate – grate some orange zest over the top, and sprinkle with the chopped dill, juniper berries and some freshly cracked pepper. Slice thinly and serve.
