Recipe: Salt cured gravlax with dried capers

Recipe: Salt cured gravlax with dried capers

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Capers are one of the most prized ingredients in Mediterranean cuisines, loved for their uniquely vibrant flavour.

Our range of tiny capers, lilliput capers and caperberries has been a cornerstone of our offering for almost 30 years, utilised by chefs and home cooks alike.

To celebrate this remarkable ingredient, we’ve added a large range of caper products to our shelves, making it easier to utilise this wonderful flavour in a large range of dishes.

Caper Powder is perfect for sprinkling over grilled fish or seared scallops, or can be easily incorporated into a fresh mayonnaise. Caper Leaves in Salt are a wonderful addition to a salad or antipasto platter, while crunchy Dried Capers add texture and flavour to pasta dishes and pizza, and are perfect finishing touch to this memorable gravlax recipe.

Our new range of caper products is available now.

Ingredients (Serves 8-10)

  • Large salmon or ocean trout fillet, approx. 700g - 1kg
  • 300g Grey sea salt
  • 300g Caster sugar
  • 50mL gin
  • Fresh dill
  • Dried capers
  • Sour cream, red onion & rye bread to serve

In a bowl, combine the salt, sugar and gin.

Wipe the fish clean and remove any bones.

Sprinkle a layer of the salt mix onto a sheet of plastic wrap, then top with the fish. Cover the fish with the remainder of the mix. Wrap tightly and seal with plastic wrap.

Place the wrapped fish on a plate with a raised lip (to prevent liquid spilling in the fridge), cover with another plate and top with weights.

Leave in fridge for 24 hours.

Unwrap fish and rinse gently in cool water to remove all salt and sugar.

Place fish on a board and top with chopped dill and a sprinkling of dried capers.

Slice thinly to serve (leaving the inedible skin), with rye bread, sour cream and thinly sliced red onion.

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