Bush gravlax

Jill Dupleix
Australian native ingredients impart their distinctive flavours in this gravlax.
Australian native ingredients impart their distinctive flavours in this gravlax. Photo: William Meppem

This recipe uses the classic Scandinavian salt-and-sugar cure infused with the peppery, wild, citrusy flavours of the outback. At Christmas, it would make a great alternative to the usual festive fare. Serve with my native pepper pikelets (link below).

Ingredients

700g skin-on ocean trout or salmon fillet, pin-boned

75g sea salt

75g castor sugar

1 tbsp wattleseed, roasted

1 tsp bush tomatoes, ground

1 tbsp lemon myrtle, ground

1 tbsp native pepperberries, crushed

20 native pepperberry leaves

2 tbsp gin or vodka

150g sour cream for serving

Beetroot relish

150g pickled beetroot, drained

2 tbsp extra virgin olive oil

sea salt and pepper

 

Method

1. Combine the sea salt, sugar, wattleseed, bush tomatoes, lemon myrtle, pepperberries, pepperberry leaves and gin in a bowl and mix thoroughly.

2. Place a handful of this curing mixture in a porcelain or glass dish, arrange the salmon skin-side down on top, and cover the salmon with the rest of the curing mixture. Cover with plastic wrap, and refrigerate for 24 hours.

3. Gently turn the fish, spoon the brine over the top, cover and refrigerate for a further 12 to 24 hours. Remove the fish and pat dry.

4. To make the beetroot relish, whiz the beetroot with olive oil, sea salt and pepper in a mini-food processor until smooth. Finely slice the salmon on an extreme diagonal, using the full length of the knife blade, and arrange on a board. Scatter with a few extra pepperberries and leaves, and serve with native pepper pikelets, sour cream and beetroot relish.

Serve with: Native pepper and beer pikelets.

TIP
Wattleseed and native pepperberries and leaves are available online and in good food stores (such as Outback Spirit), or substitute with a teaspoon of  ground black pepper and one teaspoon of cumin.