Quick lemon gravadlax

• salmon↗200g g

  fillet, preferably from the tail end

• coriander seeds↗1 tsp tsp
• golden caster sugar↗½ tsp ½ tsp
• white pepper

  to season

• lemon↗zest and juice 1

  zest and juice 1

• extra virgin olive oil↗1 tbsp tbsp
• chivessmall handful

  finely chopped

• dill↗small handful

  finely chopped

• lemon↗

  slices

• toasted rye bread

  or gluten-free bread

• soured cream↗

Step-by-step instructions

1. 1

   Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.

2. 2

   Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.

3. 3

   In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.