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Marinated salmon gravadlax (confit)

Published: March 25, 2015 at 3:09 PM

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serves 8

Easy

Total time: 30 mins

+ marinating

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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

Nutrition

• 500g in one thick piece salmon fillet

• 25g golden caster sugar

• 25g salt

• 5 lemons

  zested

• 10g dill

  plus a handful to decorate

• enough to cover the fish mild olive oil

• 200g Greek yoghurt

• 1 tsp wholegrain mustard

• 3 tsp muscovado sugar

• 1 tsp lemon juice

• ½ tsp fresh horseradish

  grated

• 2 slices rye bread

• olive oil

• 1 cucumber

• 30ml olive oil

• 1 tsp white wine vinegar

  good quality

• 1 tsp mustard seeds

• 2 tsp dill

  chopped

Nutrition: per serving

• kcal0
• fat15.6g
• saturates0g
• carbs8g
• sugars0g
• fibre0.9g
• protein15.6g
• salt0.92g

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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.

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