Papaya Gravlax

by Edward Daniel
Salmon-alt Papaya Gravlax marinaded in crushed juniper berries, smoked paprika and a smudge of Arctic Sea salt. A touch of the Nordics

Salmon-alt Papaya Gravlax marinaded in crushed juniper berries, smoked paprika and a smudge of Arctic Sea salt. A touch of the Nordics brought straight into your kitchen.

Make this:

  • When you’re wanting canapés on the go and you’ve got guests to wow at your soiree!
  • When you’ve got the in-laws over for the weekend and you’re wanting a create a massive impress
  • When you’re wanting to create a magical private evening with your other half and nothing but the bees knees will do and who knows where you’ll end up… Don’t say you I didn’t warn you….

Tag me with your posse @ethivegan and a story will unfold.

Love.

Edward x

Salmon-alt Papaya Gravlax marinaded in crushed juniper berries, smoked paprika and a smudge of Arctic Sea salt. A touch of the Nordics
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Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g papaya, skinned
  • For marinade
  • 1tbs nori/laver
  • 1tbs apple cider vinegar
  • 1tbs maple syrup
  • 1tbs sesame seed oil
  • 1/2tsp smoked paprika
  • Pinch of sea salt
  • ½ lime
  • 4 crushed juniper berries

Instructions

  1. Make the marinade by combining the marinating ingredients in a mixing bowl.
  2. Either use a knife or a spiraliser to cut thin slithers of papaya.
  3. Marinade the papaya for about an hour.
  4. Lay the papaya flat on the dehydrating sheets and dehydrate for about 1 hour.
  5. Retain the marinade for dressing but remove the juniper berries.
  6. Serve the papaya with crackers or whatever you prefer. Garnish with dill and gently dress the papaya with a little of the marinade.

 

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