Spiced apple snaps fizz
The ultimate festive upgrade to the classic gin and juice; with the addition of sweet cinnamon and bubbly champagne
Quick lemon gravadlax
Serves 2
Easy
Prep:
plus chilling, no cook
This speedy, zesty version of the Swedish classic cuts the curing time to 30 minutes and makes a special starter for two
Skip to ingredients
- 200g salmonfillet, preferably from the tail end
- 1 tsp coriander seeds
- ½ tsp golden caster sugar
- white pepperto season
- zest and juice 1 lemon
- 1 tbsp extra virgin olive oil
- small handful chivesfinely chopped
- small handful dillfinely chopped
To serve
- lemonslices
- toasted rye breador gluten-free bread
- soured cream
Nutrition: per serving
- kcal238
- fat17g
- saturates3g
- carbs1g
- sugars1g
- fibre0g
- protein20g
- salt2.6g
Method
step 1
Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.
step 2
Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.
step 3
In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.
