Gravet Laks Chili and garlic prawns
Olive tapenade Hommus

Gravet lax

  • Atlantic salmon fillet 1 Kg - skinned and pinned
  • Salt ¼ cup
  • Sugar 1/3 cup
  • Fresh dill 1 bunch - chopped

  • To serve: Dark rye or pumpernickel bread

Make sure the salmon is skinned and all the bones are taken out, including the pin bones. You will need a small pair or pliers or a strong pair of tweezers to take out the pin bones. The pin bones are a line of bones which run through the middle of the fillet. When the fillet is laid on a cutting board, skinned side down, the pin bones are almost vertical. If you run a finger down the middle of the fillet from the head end of the fillet down to the tail end, you should be able to feel the pin bones. Grab the end of the bone with the tweezers or pliers and pull them out.
If you are in luck and have a good fishmonger they will do that for you.

Mix the salt sugar and chopped dill together. Sprinkle 1/4 of the mixture onto the bottom of a baking tray. Cut the salmon in half and put 1 piece into the baking tray, sprinkle 1/2 of the salt/sugar mix over the salmon. Put the second piece of salmon on top of the first piece and sprinkle the salmon with the rest of the salt mixture. Cover the tray with plastic wrap and weigh down the salmon with a flat weight. Another baking tray with a couple of tins of fruit in it is a good way.
Put in the refrigerator for 3-4 days to cure. After 3-4 days take the salmon out of the fridge, remove from the tray and pat dry with paper towel.

To serve: slice very thinly, arrange on a plate accompanied by dark rye bread or pumpernickel bread and sour cream mixed with chopped chives

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Chilli and garlic prawns

I made this for some friends when we went to the coast for a weekend. They told me if they were going to be away with a Chef I would have to cook at least one meal. They still rave about this prawn dish I cooked. So here it is!

For 6 people:

  • 3 chopped cloves garlic
  • 3 small chillies
  • 3 limes
  • 1 bunch fresh coriander
  • 1 onion
  • 4 tomatoes
  • White wine
  • Soy sauce
  • Olive oil

Peel the prawns, leaving the tail-fan on.Marinate the prawns in a mixture of 1 clove garlic, the finely sliced small hot chilli, juice of 1 lime, 2 Tbs light soy sauce, some finely chopped fresh coriander. Marinate for 1/2 an hour. That's the difficult bit.

Ok, now let's quickly throw it together!
Take the prawns out of the marinade, Heat a large frypan to medium high heat with 3tbs oil, add the prawns and keep stirring them until they start to change colour and turn pink. Immediately take them out of the pan. Add 2 Tbs oil to the pan and the onion, stir until lightly coloured, add the rest of the garlic and chilli and stir for about 20-30 seconds.

Next add the white wine and let it reduce by half, add the rest of the lime juice and the chopped (5-10 mm/ - inch) tomato, turn the heat down to medium and let it cook for a few minutes. Now add the prawns back into this sauce mixture to reheat. Serve with steamed rice and a fresh salad. To do a BBQ version of this; marinate the whole prawns still in their shells in the marinate for 2-3 hours. You can still use the same sauce but make the sauce separately and let it reduce down a little bit more.

I hope you enjoy it as much as we did!.

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