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Negroni gravadlax

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Negroni gravadlax

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Negroni gravadlax

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 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.

Find more fish recipes here

Photographer: Toby Murphy
Food Assistant: Leila-Ann Mokotedi