Cured salmon bagels with cucumber and coriander salad
If you’ve never tried making your own salmon gravlax, you need to give it a try. This recipe for cured salmon is perfect for stuffing into bagels and serving for a delicious summer brunch
Ingredients
Cured salmon
- 3 tbsp coriander seeds
- 4 tbsp peppercorns
- 800 g side salmon, skin on and pin-boned (get your fishmonger to do this for you)
- 1/4 cup picked dill leaves
- 6 tbsp salt
- 4 tbsp brown sugar
Cucumber and coriander salad
- 2 Lebanese cucumbers, peeled into thin strips with a peeler (discard outer layer)
- 1 cup picked coriander leaves
- 1/2 red onion, thinly sliced
- juice 1 lime
- 1 tsp sesame oil
- 8 or 10 good-quality bagels or any good-quality bread rolls, halved
- wholegrain mustard
Steps
- Place coriander seeds and peppercorns in a dry frying pan and toast on a high heat for a couple of minutes until fragrant. Tip into a mortar and pestle and grind to a powder.
- Place a large sheet of plastic wrap in a large, deep dish. Place the salmon skin-side down in the dish.
- Evenly scatter over the powdered mixture and dill leaves. Mix together salt and sugar in a small bowl and scatter evenly over the salmon.
- Place another layer of plastic wrap on top and wrap the salmon tightly then weigh it down by placing a tray and some heavy tins on top. Place in fridge for two days to cure.
- Remove salmon, unwrap and wash under cold water then pat dry.
- For the salad, place the cucumber in a bowl, add coriander leaves, red onion, lime juice, sesame oil and a pinch of salt and mix well.
- Slice salmon into thin strips. Warm bagels in a 180°C oven for 2-3 minutes, brush with mustard and fill with salmon and salad.
