Lox Gravalax


1 side of salmon

200g rock salt

200g brown sugar

1 bunch thyme, picked and roughly chopped

½ cup parsley roughly chopped 

½ cup dill roughly chopped

1 tbls ground white pepper

Zest of 1 orange 

30ml grand marnier


Mix above thoroughly

Lightly cover a tray with a little of the cure mixture

Place the salmon skin side down and cover the flesh with the remaining cure mixture

Cover with cling film and refrigerate for 24 hours

After 24 hours wash of cure mixture with cold water and pat dry with towel

Arrange skin side down on a wire rack and smoke for 15 to 20 minutes


Serve with Rye Bread  & Dill mayonnaise