Gravlax of Scottish salmon

Preparation time: 20 minutes
Cooking time: 15 minutes

For the gravlax:
600g whole skin on fillet of salmon (pin boned)
400g granulated sugar
80g Maldon salt, finely ground
1 large bunch of fresh dill
50ml Pernod or aniseed liqueur

For the cream jelly:
100g freshly grated horseradish root
100ml double cream
1 chopped clove of garlic
1 silver gelatin leaf
Salt and ground white pepper to taste
Ingredients for the lemon mousse:
The zest and juice of 1 lemon
80g sour cream
80g cream cheese
Small pinch of ground coriander
Salt and black pepper to taste

Featured in:
November 2014

Prepare the salmon 2 days before needed.

With a clean cloth, dry the salmon both sides and score the skin side with a sharp knife – don’t go too deep. Place the salmon skin down in a deep sided non-reactive (plastic, glass or stainless steel) tray.

Mix the sugar and salt in a bowl. Apply the liqueur on the flash side and spread the sugar-salt mixture evenly.

Add the dill all over and cover with cling film and refrigerate.

Place the cream and garlic in a pan and gently heat to 90C. Take off the fire and add the horseradish, the gelatin leaf (previously soaked in cold water for 5 minutes) and season with salt and pepper.

Set aside to infuse for 30 minutes.

Strain and place in a container and refrigerate overnight.

Mix the sour cream and cream cheese with the rest of the ingredients, whip until mousse-like and refrigerate.

Before serving, quickly wash the salmon from the marinating brine, pat dry and thinly slice it.

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