Home
Recipes
Fish and seafood
Cinnamon and star anise cured salmon

Cinnamon and star anise cured salmon

Name: Cinnamon and star anise cured salmon
Total time: 10 min
Yield: serves 4-6
Cuisine: Swedish
Ingredients: 150g brown sugar; 300g rock salt; 3 oranges zested; 2 star anise; 1 stick cinnamon; 500g centre piece of fillet salmon skinned and pin boned; 2 slices sourdough each cut into 6; to serve crème fraîche; 3 slices of raw beetroot peeled and shredded; 12 coriander leaves

Published: March 25, 2015 at 3:09 PM

Save recipe

serves 4-6

Easy

Total time: 10 mins

+ 24 hours marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Always a great centrepiece for a party or family gathering, cured salmon, or gravadlax as it is also known, can be used to create canapés on rye toast, as shown, or as a starter or in a salad. This salmon had a wonderful unusual cure and the strips of beetroot really enhance the presentation.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

150g brown sugar
300g rock salt
3 oranges

zested
2 star anise
1 stick cinnamon
500g centre piece of fillet salmon

skinned and pin boned
2 slices sourdough

each cut into 6
to serve crème fraîche
3 slices of raw beetroot

peeled and shredded
12 coriander leaves

Nutrition: per serving

kcal107
fat5.7g
saturates0g
carbs5.1g
sugars0g
fibre0.4g
protein9g
salt0.97g

Method

step 1

Whizz the sugar, salt, zest, star anise and cinnamon in a food processor. Tip over the salmon, cover with clingfilm and leave in the fridge or a cool place for 24 hours.
step 2

Wash any remaining mixture off the salmon and leave to dry for 1 hour. Slice when needed then top the toasts with a generous amount of salmon, a dollop of crème fraîche, some beetroot and a coriander leaf.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue