Citrus-cured salmon gravadlax

Name: Citrus-cured salmon gravadlax
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 fillet filleted side of very fresh salmon - weighing about 900g; 80 grams very large bunch dill (about; 100 grams mixed baby salad leaves and extra virgin olive oil, to serve; 250 grams Maldon sea salt; 375 grams demerara sugar; 4 star anise; 1 teaspoon coriander seeds; 3 zest oranges; 1 zest lime; 1 zest lemon; 100 milliliters double cream; 100 milliliters crème fraîche; 50 grams freshly grated horseradish or 85g creamed horseradish; 1 juice lemon

If you want to add more gluten free and pescatarian recipes to your recipe box, Citrus-cured salmon gravadlax might be a recipe you should try. This recipe serves 8. One portion of this dish contains about 5g of protein, 21g of fat, and a total of 412 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 10 hours. This recipe is typical of Scandinavian cuisine. If you have ed side of very salmon - weighing 900g, very bunch dill, demerara sugar, and a few other ingredients on hand, you can make it. Beetroot Stained Salmon Gravadlax, Citrus and Salt Cured Gravlax, and Citrus-Cured Arctic Char are very similar to this recipe.

Instructions

Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.

Ingredients you will need

Spices

Salt

Equipment you will use

Food Processor

Stroke your hand along the salmon fillet to check for any stray bones. If you find any, pull them out with a pair of tweezers or small pliers.

Ingredients you will need

Salmon Fillets

To skin the salmon fillet, lay the fish skin-side down with the tail end closest to you. Insert your knife at an angle at the tail end and cut through the flesh to the skin. Turn the blade so its almost flat against the skin, then take hold of the skin with the other hand. Pull and wiggle the skin towards you so as to cut the fillet away. Halfway through removing the skin, hold the knife firmly and flip the fillet over. Gently lift the fillet away from the skin and discard the skin. Trim away the thinner part, plus any fat around the edges, so that the fillet has an even shape.

Ingredients you will need

Salmon Fillets

Fish

Equipment you will use

Knife

Scatter about a third of the salt mix onto a large tray in a line about the size of the salmon fillet.

Ingredients you will need

Salmon Fillets

Salt

Lay the salmon, skinned-side down, over the salt and pack the rest of the salt on top. Cover with cling film, put another tray on top and weigh it down with a few cans or an empty casserole dish. Leave in the fridge overnight or for at least 10 hrs.

Ingredients you will need

Salmon

Salt

Equipment you will use

Casserole Dish

Under cold running water, wash the salt mix off the salmon fillet, then dry with kitchen paper. Finely chop the dill.

Ingredients you will need

Salmon Fillets

Water

Dill

Salt

Lay the salmon on a board and cover with the dill, pressing it down to pack it onto the salmon.

Ingredients you will need

Salmon

Dill

If serving as a plated starter, use a sharp carving knife to cut the salmon straight down into fine slices, allowing 6 slices for each plate.

Ingredients you will need

Salmon

Equipment you will use

Knife

To make the horseradish cream, whisk together the cream and crme frache.

Ingredients you will need

Horseradish Sauce

Cream

Equipment you will use

Whisk

Add the horseradish, lemon juice and seasoning, then continue to whisk until thick. Dress the salad leaves in a little olive oil. You are now ready to plate up.

Ingredients you will need

Horseradish

Lemon Juice

Olive Oil

Seasoning

Equipment you will use

Whisk

Arrange a neat pile of baby salad leaves in the centre of each plate. Curl slices of the salmon into bow shapes around the leaves. Continue all the way around the plate in a petal fashion. Use 2 teaspoons to make small quenelles of horseradish cream and spoon each into each bowl.

Ingredients you will need

Horseradish Sauce

Salmon

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1fillet

filleted side of very fresh salmon - weighing about 900g 80grams

very large bunch dill (about 100grams

mixed baby salad leaves and extra virgin olive oil, to serve 250grams

Maldon sea salt 375grams

zest lemon 100milliliters

double cream 100milliliters

crème fraîche 50grams

freshly grated horseradish or 85g creamed horseradish 1

juice lemon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Gravlax can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Stonestreet Estate Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 36 dollars.