Negroni gravadlax
4
Easy
20 minutes, plus overnight curing time“This idea came from our food director, Abi, and I love it so much – salmon has never tasted better even if you have to set aside time for curing. It's not every day you’re going to buy a whole side of salmon, so treat this with extra love and care and have some very special peeps over to enjoy it! Negronis are the mandatory accompaniment.” – Khanya Mzongwana
Ingredients
Method
- 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
Ingredients
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
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