Ginger cured salmon gravlax

Step 1

Mix ginger, salt and sugar together in a bowl. On a large tray lay down a long piece of foil, sprinkle half the mix on and place the salmon on top with the skin side facing down.

Step 2

Sprinkle remaining mix over salmon and fold foil over to seal. Place in fridge for 24 hours.

Step 3

Gently wash off cure under cold running water and pat dry with paper towels.

Step 4

Using a long-bladed knife, cut thin slices of salmon and arrange on a presentation platter.

Step 5

Cover with plastic food wrap and refrigerate.

Step 6

To serve, drizzle with olive oil, sprinkle over cucumber, chives and edible flowers.