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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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less