Gravad lax a la Helena


½ side of salmon

25g caster sugar

75g rock salt

½ lemon

3 tbsp brandy

5g fennel seeds

5g coriander seeds

5g white peppercorns

1 star anise

½ bunch of dill


1) Blend the spices with the lemon zest and mix it with the salt/sugar mix.

2) Sprinkle the brandy on the salmon then cover with dill and the salt mix and let marinate for 36 hours, turning from one side to the other after 18h.

3) When ready rinse the salmon and finely slice.