Salmon
Gravadlax with potato salad
Homemade cured salmon takes a while to prepare but it is worth the wait for such a richly flavoured dish.
Ingredients:
- 45g/1¾oz sea salt
- 1½ tsp crushed black pepper
- 30g/1oz caster sugar
- 2 tbsp chopped fresh dill
- 400g/14oz salmon, skin on and pin boned
- 500g/1lb 2oz small new potatoes, boiled
- 2 tbsp crème fraîche
- 2 tbsp chopped fresh lovage or flatleaf parsley
- 2 banana shallots, peeled and chopped
- sea salt and pink pepper, to garnish
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp english mustard
- 1 tbsp runny honey
- 1 frisée lettuce, leaves removed
Directions:
- To make the gravadlax, mix all of the ingredients apart from the salmon in a bowl and then spread the mixture all over the salmon. Cover with cling film and chill in the fridge overnight or for 2 days. Turn the salmon over halfway through so it cures on both sides.
- To make the potato salad, mix the potatoes with the crème fraîche, lovage and shallots in a bowl. Sprinkle with sea salt and pink pepper.
- For the sweet mustard dressing, mix all the ingredients together and then use to dress the lettuce leaves.
- When ready to serve, remove all the salt mix from the salmon. Slice the gravadlax and lay onto a serving plate, then top with the potato salad. Garnish with the dressed lettuce leaves.