Salmon gravlax and crème fraiche

Name: Salmon gravlax and crème fraiche
Cook time: 2 h 30 min
Yield: 15-20
Cuisine: Scandinavian
Ingredients: 1 side of salmon; 300g rock salt; 180g caster sugar; 2 tsp fennel seeds; 2 tsp ground star anise; 1½ tbsp chopped mint; 2 tsp orange zest; 2½ tsp lemon zest; 30g crème fraiche; 20g salmon roe; 1 tbsp chopped dill; 1 tsp grated horseradish; baby shiso leaves for decoration; salt & pepper, to taste; olive oil

Joseph Webb, The Cut Bar and Grill

November 17, 2015

Nordic treat: Studded with roe, salmon gravlax looks great, and tastes even better.Supplied

Time:2 hours +Serves:15-20

This party-pleasing Scandinavian dish is surprisingly easy to make. The salmon needs to be left for about 24 hours in the fridge to cure.

Ingredients

1 side of salmon
300g rock salt
180g caster sugar
2 tsp fennel seeds
2 tsp ground star anise
1½ tbsp chopped mint
2 tsp orange zest
2½ tsp lemon zest
30g crème fraiche
20g salmon roe
1 tbsp chopped dill
1 tsp grated horseradish
baby shiso leaves for decoration
salt & pepper, to taste
olive oil

Method

Step 1
Mix together the sugar, salt, orange zest, 2 tsp of the lemon zest, 1/2 tbsp of the chopped mint, the fennel seeds and star anise.
Step 2
Use some of your salt mixture to make a thin layer on the bottom of a dish large enough to hold the salmon. (I suggest using a baking tray).
Step 3
Place the salmon skin side down on the salt then add the remaining salt mixture on top of the salmon.
Step 4
Wrap in cling film and leave in the fridge for 24 hours.
Step 5
Under cold running water gently rinse off the salt from both sides of the salmon.
Step 6
Put the crème fraiche in a bowl, add the remaining 1/2 tsp of lemon zest, season with salt & pepper and mix. Put to one side.
Step 7
Dice the cured salmon and mix with the salmon roe, chopped dill, grated horseradish, remaining 1 tbsp of chopped mint and a dash of olive oil.
Step 8
Divide salmon mixture into 100g portions (100g is enough for one person) and plate each 100g portion separately – arranging the mixture in a nice straight line.
Step 9
Put crème fraiche mixture into a piping bag. If you’re using a disposable piping bag, trim off the very end. If not, use a size 3 straight nozzle. Pipe 3-5 dots of crème fraiche around plate (odd numbers always look better when plating).
Step 10
Scatter a few shiso leaves on top of each portion of salmon gravlax.