Cherry and ginger gravlax

There's nothing as eye-catching as a piece of perfectly cured salmon on your dinner spread, and this modern take on the classic is sure to be a hit. You will need to begin this recipe at least 24 hours ahead.

  • 40 mins preparation
  • 24 hrs marinating
  • Serves 12
  • Print


Cherry and ginger gravlax
  • 3/4 cup (225g) rock salt
  • 3/4 cup (165g) white sugar
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon black peppercorns, crushed
  • 250 gram cherries, seeded, chopped
  • 750 gram side ocean trout fillet, skin on, pin-bones removed
  • 250 gram crème fraîche or sour cream
  • rye crispbread or crackers and micro or baby basil, to serve
Cherry salsa
  • 250 gram cherries, pitted, sliced
  • 2 long fresh red chillies, seeded, sliced thinly
  • 1 (130g) lebanese cucumber, chopped finely
  • 2 tablespoon sweet mirin
  • 1 tablespoon lemon juice


Cherry and ginger gravlax
  • 1
    Line a shallow tray with plastic wrap.
  • 2
    Combine salt, sugar, ginger, peppercorns and cherries in a medium bowl. Spread half the salt mixture over base of lined tray. Place trout, skin-side down, on salt mixture. Top with remaining salt mixture.
  • 3
    Cover trout with two pieces of plastic wrap, one on base of tray and one on top; fold up sides of both pieces. Place another dish or tray on top; weigh down with cans of food. Refrigerate for 24 hours, turning the trout halfway through.
  • 4
    Remove trout from tray; discard salt mixture. Using paper towel, completely remove the salt mixture from the trout. Place trout on clean tray; cover with plastic wrap. Refrigerate until ready to serve.
  • 5
    Just before serving, make cherry salsa by combining ingredients in a small bowl.
  • 6
    Place trout on a large platter and slice thinly at an angle. Serve with the crème fraîche, cherry salsa, crispbread and basil.


Not suitable to freeze. The trout can be prepared to the end of Step 4 up to two days ahead.

More From Women's Weekly Food