Cherry Cured Salmon Gravlax

Salmon cured in a cherry flavoured salt. Served on potato rostis. Perfect for sharing.

Method

1. In a food processor, blend the cherries, juniper berries, and lime zest until finely chopped
2. Mix the puree with the coarse salt and sugar to create the curing mixture (you can use a pestle and mortar)
3. Line a shallow dish with cling film, place half the cure in dish. Lay the salmon fillet on top, then cover with the remaining cure, pressing gently to coat evenly
4. Wrap tightly in plastic wrap, place a weight on top (such as a tray with tins), and refrigerate for 12 hours
5. Once cured, rinse the salmon under cold water to remove all the salt, then pat dry, cover and refrigerate until ready to serve
6. To prepare the rosti, grate the potatoes into a colander and squeeze out excess liquid
7. In a bowl mix the grated potato with smoked paprika, onion powder, salt, and pepper
8. Heat a thin layer of oil in a frying pan over medium heat
9. Shape the potato mixture into small rounds (about 6–8 cm wide) and fry in batches for 3–4 minutes per side, until golden and crisp
10. Drain on paper towels
11. To serve, thinly slice the gravlax at an angle using a sharp knife
12. Top each rosti with a spoonful of crème fraîche, a slice or two of salmon, a sprig of watercress and a drizzle of lime juice

Serve immediately as an elegant appetiser or canapé.