Cooking with
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Negroni gravadlax
4
Easy
20 minutes, plus overnight curing time
Ingredients
- 4 T Campari
- 4 T gin
- 2 oranges, zested and juiced
- 6 T sea salt
- 800 g–1 kg Norwegian salmon fillet For serving:
- 200 g peeled cooked prawns
- Woolworths trout caviar
- 100 g asparagus spears , blanched
- radishes a handful, halved
- 15 g fresh dill
Method
1. Combine the Campari, gin, orange juice and zest and sea salt and rub onto the surface of the salmon. Carefully wrap the salmon in clingfilm and refrigerate for a night or two, depending on how much time you have.
2. Remove the salt mixture and rinse off any excess. Pat dry and slice the salmon thinly. Serve with the prawns, trout caviar, asparagus, radishes and dill.
Photographer: Toby Murphy
Food Assistant: Leila-Ann Mokotedi