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Citrus-cured salmon gravadlax

Citrus-cured salmon gravadlax Recipe

  • 1 filleted side of very fresh salmon - weighing about 900g
  • very large bunch dill (about 80g)
  • 100g mixed baby salad leaves and extra virgin olive oil, to serve
  • 250g Maldon sea salt
  • 375g demerara sugar
  • 4 star anise
  • 1 tsp coriander seeds
  • zest 3 oranges
  • zest 1 lime
  • zest 1 lemon
  • 100ml double cream
  • 100ml crme frache
  • 50g freshly grated horseradish or 85g creamed horseradish
  • juice lemon
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