Gravalax the 2nd way – Ginger spiced

Obviously our enjoyment of Christmas was seriously curtailed by the devastating news of Prince Philip’s hospitalisation – thank God the BBC ran half-hourly news bulletins to keep us up to date with every nuance of this never-changing national cataclysm. Here at Yumblog Cottage we tried to keep our subjective peckers up by preparing and scoffing a variety of delicious foodstuffs and washing them down with an alarming range of booze – it’s what PP would have wanted. Anyway, one such preparation was this, the second of the three ways – the spicy gingery way.

Preparation time: 10 minutes plus 2 days to cure
Cooking time: none
Skill level: ridiculously easy
Serves: 4


  • 2 fresh salmon fillets (skin on) – 400g
  • caster sugar – 40g
  • coarse sea salt – 40g
  • 1 star anise – seeds removed and crushed
  • coriander seeds – crushed – 2tsp
  • fresh coriander – a few stalks – roughly chopped
  • fresh ginger – roughly chopped – 1cm piece
  • mirin (or dry sherry) – 1tbsp

Place one piece of salmon skin side down on a piece of clingfilm.

Mix together all the other ingredients and rub this mixture onto the fish.

Place the other piece of fish on top, skin side up.

Tightly wrap in 3-4 layers of clingfilm.

Lay in a shallow dish (there will be some leakage), put a saucer/small tray/tin lid/etc. on top and weigh down with something heavyish.

Place in the fridge for 2-3 days, turning every 12 hours so the briny cure liquid permeates throughout the fish.

Unwrap, slice thinnish and enjoy with some thin strips of cucumber and a horseradish sauce.

Gravalax will keep in the fridge for around 5 days.

Verdict: Spicier (obviously) than gravalax #1. Tasty.

Drink: A shot or two of iced Vodka.

Entertainment: We had a guest, so technically we were the entertainment.

Box of shame


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