Ingredients

This dish is an adaptation of the classic gravlax. It uses the same principles, but is fused with traditional Mexican flavours to create a unique taste.

Serves 8

For the salmon
4 tbsp sugar
4 tbsp salt
2 large, fresh, red chillies, finely sliced
2 bunches fresh coriander, leaves removed
4 cloves garlic, crushed
Juice of 4 limes
1 tbsp vegetable oil
4 shots tequila
1kg salmon fillet, skinned and pin bones removed

For the guacamole
8 tomatoes, deseeded and chopped
2 cloves garlic, crushed
2 fresh red chillies, chopped and deseeded
4 tbsp vegetable oil
Juice of 2 limes 8 ripe avocados
2 bunches fresh coriander, chopped
Large pinch of salt

To serve
1 tbsp vegetable oil
2 packets soft tortillas, each tortilla quartered
1 small tub of crème fraîche
Sprigs of coriander

Combine the sugar, salt, chillies, coriander stalks and garlic in a bowl and mash with a rolling pin or pestle. Pour in the lime juice, vegetable oil and tequila and stir.

Next, take a high-sided baking tray and line with a large sheet of clingfilm. Pour in half the marinade. Lay the salmon on top and pour the remaining marinade over it. Cover with another sheet of clingfilm and wrap securely around the fish. Place a chopping board on top and weigh down with 6 tins. Place in the fridge and allow to cure for a few hours (minimum 4 hours, maximum 24). When the salmon is ready, slice thinly and chill.

To make the guacamole, mix the tomatoes and garlic with the chilli, oil and lime juice. Mash the avocados with a fork and fold into the tomato mixture, then add the coriander and salt.

To serve, heat the vegetable oil and cook the tortilla quarters over a medium heat for 1 minute on each side, until crispy. Drain on kitchen paper. Scoop 1 tbsp guacamole onto each of the tortilla quarters, then add slices of salmon. Finish with 1 tsp of crème fraîche and a sprig of coriander.

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