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Marinated salmon gravadlax (confit)

  • serves 8
  • Easy

This is a wonderful variation on salmon gravadlax, where the salmon is briefly marinated and then deep-fried to form meltingly tender confit. The presentation of this dinner party dish is exquisite with a little cucumber salad, mustard sauce and crumbled rye croutons.

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Ingredients

  • salmon fillet 500g in one thick piece
  • golden caster sugar 25g
  • salt 25g
  • lemons 5, zested
  • dill 10g, plus a handful to decorate
  • mild olive oil enough to cover the fish
  • Greek yoghurt 200g
  • wholegrain mustard 1 tsp
  • muscovado sugar 3 tsp
  • lemon juice 1 tsp
  • fresh horseradish ½ tsp, grated
  • rye bread 2 slices
  • olive oil
  • cucumber 1
  • olive oil 30ml
  • white wine vinegar 1 tsp, good quality
  • mustard seeds 1 tsp
  • dill 2 tsp, chopped

Method

  • Step 1

    Skin and pin bone the salmon. Mix the sugar, salt and lemon zest, then sprinkle evenly over both sides of the salmon. Marinate for 1 hour, then rinse off with cold water. Cut into eight equally sized pieces.

  • Step 2

    To make the mustard sauce, mix all the ingredients with a pinch of salt and chill until required. Next, break the rye bread into rustic, crouton-sized pieces, drizzle with olive oil and season. Tip into a large frying pan and cook until crisp at the edges, then tip onto a plate and cover with clingfilm so they don’t dry out.

  • Step 3

    To make the cucumber salad, peel and cut the cucumber into chunky pieces. Put in a bowl with some salt, the olive oil and vinegar and leave to marinate for 30 minutes. Add the mustard seeds and dill before serving.

  • Step 4

    Heat the mild olive oil to 45C (use a thermometer to check temperature) in a deep frying pan. Put the salmon into the oil and cook for 12-15 minutes. Take out of the oil, cover and cool in the fridge.

  • Step 5

    To serve, sprinkle the top of each piece of salmon with a dense layer of chopped dill and put it in the centre of a plate. Add a spoonful of the mustard sauce and dot some pieces of cucumber and dill around the edge. Scrunch some croutons up and sprinkle around the plate and finish with a little olive oil.

Nutritional Information

  • Carbs 8g
  • Protein 15.6g
  • Fat 15.6g
  • Salt 0.92g
  • Fibre 0.9g
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