Ginger cured salmon gravlax

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week. Thinly sliced salmon prepared this way always looks impressive served on the Christmas table, either when guests first arrive or as a starter. I like to serve crostini and pumpernickel bread to enjoy with it.

Ingredients

1 cup	Salt
100 g	Fresh ginger, grated
1 cup	Sugar
1 side	Salmon, skin on, bones out
1 Tbsp	Olive oil
⅓ cup	Cucumbers, peeled and diced
1 Tbsp	Chives, finely sliced
¼ cup	Edible flowers

Directions

1. Mix ginger, salt and sugar together in a bowl. On a large tray lay down a long piece of foil, sprinkle half the mix on and place the salmon on top with the skin side facing down.
2. Sprinkle remaining mix over salmon and fold foil over to seal. Place in fridge for 24 hours.
3. Gently wash off cure under cold running water and pat dry with paper towels.
4. Using a long-bladed knife, cut thin slices of salmon and arrange on a presentation platter.
5. Cover with plastic food wrap and refrigerate.
6. To serve, drizzle with olive oil, sprinkle over cucumber, chives and edible flowers.