Gravlax of Scottish salmon

METHOD
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.

We Recommend

Leek, mushroom and spinach pie

Irish cream bavarois, crushed meringue amaretti biscuits, marsala figs & vanilla ice cream

Turkey wellington honey roast parsnips & shallots, carrot whiskey & orange puree

Chocolate and hazelnut delice

Jerusalem artichoke tortellini with black truffle

Smoked bacon and Marmite crumpet

View all