Salmon Gravlax with homemade almond crackers

A wonderful easy addition to the holiday table and to enjoy throughout the summer months. It's a showstopper for a fancy brunch or dinner party.

Ingredients:

Half a side of salmon, roughly 1.2 kg

200g salt

500g sugar

zest of 2 lemons

20g dill

6 bay leaves

For the marinade: 

1 grapefruit

olive oil

1 red onion, pickled

shave of fennel

salt and pepper

Homemade almond crackers:

2 cups of almond meal

2 tablespoons of water

2 tablespoons of olive oil

1 egg white

1 teaspoon ground fennel

½ teaspoon salt

Method:

1. Place salmon into dish, cover salmon with salt, sugar, lemon zest, dill and bay leaves.

1. Cover completely and leave for 3 days in the fridge.
2. Combine ingredients for the marinade on day 2. Keep refrigerated.
3. For the almond crackers, mix ingredients together and roll out between 2 sheets of greaseproof paper with rolling pin.
4. Bake at 150c for 20 minutes on a baking sheet, until lightly golden. Remove from oven and let cool, then break into fragments.
5. When ready to serve, thinly slice with filleting knife and pop straight onto plates. Couple with grapefruit marinade, almond crackers and true leaf micro-radishes.

Serve with Awatere River Sauvignon Blanc 2022 available to taste and purchase at Gravity Winery & Cellar Door or online awatereriverwines.co.nz