10. November 2026

Lime, Tequila & Jalapeño Gravlax

This Mexican-Nordic fusion takes classic Scandinavian cured salmon and gives it a vibrant, zesty twist. The citrus and tequila draw out the natural richness of the salmon, while fresh coriander and a kick of jalapeño replace the traditional dill cure.

• Prep time: 20 minutes (plus 48 hours curing time)
• Cook time: 0 minutes
• Servings: 8–10 starter portions

Ingredients

For the Salmon Cure:

• 1 kg sushi-grade salmon side, skin-on, pin-boned
• 100 g coarse sea salt
• 100 g caster sugar
• Zest of 3 unwaxed limes
• 50 ml gold or silver tequila
• 2 fresh green jalapeños, finely minced (seeds included for extra heat)
• 1 large bunch fresh coriander, finely chopped (leaves and tender stems)
• 1 tbsp cracked black peppercorns
• 1 tbsp coriander seeds, lightly crushed

To Serve (Optional):

• Thinly sliced rye bread or crispy tostadas
• Lime wedges
• Crème fraîche mixed with finely chopped chives

Instructions

1. Prepare the cure base: In a medium bowl, combine the coarse sea salt, caster sugar, lime zest, minced jalapeños, crushed coriander seeds, and cracked black peppercorns. Stir in the chopped fresh coriander until thoroughly mixed.
2. Season the fish: Place the salmon side skin-down on a large double layer of cling film (ensure it is long enough to wrap the salmon tightly). Drizzle the tequila evenly over the flesh side of the salmon.
3. Pack the cure: Pack the salt-sugar mixture firmly and evenly over the top flesh of the salmon, covering it completely from edge to edge.
4. Wrap and weight: Wrap the salmon tightly in the cling film, ensuring no gaps remain where liquids might leak out. Place the wrapped salmon in a deep tray or dish. Balance a second flat tray on top of the salmon and weight it down (a few heavy food cans or a brick works perfectly).
5. Cure in the fridge: Transfer the weighted tray to the refrigerator for 48 hours. Flip the salmon over once at the 24-hour mark, draining away any excess liquid that has accumulated in the tray, then re-apply the weight.
6. Rinse and dry: After 48 hours, unwrap the salmon. Quickly rinse the cure off under cold running water, then thoroughly pat the fish dry with kitchen paper.
7. Slice and serve: Using a very sharp, flexible carving knife, slice the gravlax as thinly as possible at a 45-degree angle away from the skin. Serve immediately alongside toasted rye slices or crispy tostadas, fresh lime wedges, and a dollop of chive crème fraîche.