Cured salmon with soured cream and greens
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Gastrotools
Recipes from professionals
Cured salmon works both as an appetiser on a New Year's Eve buffet or as an alternative to the classic gravlax for the Christmas lunch party. Remember to buy fish of high quality, and freeze it before use, as the fish is not heat-treated.
Servings
: 6
people
Ingredients
1
tsp
fennel seeds
1
tsp
dill seeds
1.5
tbsp
fleur de sel
1
tbsp
sugar
1
salmon fillet, approx. 600 g
1
dl
whipping cream
2
tbsp
lemon juice
1
tsp
Dijon mustard
0.5
tsp
sugar
0.5
fennel
0.25
cauliflower
0.25
cucumber
1
apple
1
handful
salad leaves
Optional fresh herbs for garnish, e.g. parsley and watercress
Avoid screen shutting off
Instructions
Salmon
Step 1/3
Crush fennel seeds and dill seeds in a mortar, and mix them with salt and sugar.
Step 2/3
Check the salmon for any bones, and place it skin-side down in a dish. Distribute the salt mixture on both sides of the salmon, and cover the dish with cling film. Put the fish in the refrigerator for 24-48 hours.
Step 3/3
Slice the salmon into slices.
Soured cream
Step 1/1
Mix whipping cream in a bowl with lemon juice, and let it stand at room temperature for 20-30 minutes until it thickens. Taste and season with mustard, sugar and salt (if a thicker consistency is desired, you can whisk the soured cream slightly).
Moreover
Step 1/3
Slice the cauliflower into paper-thin slices – optionally on a mandoline slicer. Halve the fennel, and slice it into paper-thin slices – optionally on a mandoline slicer. Place cauliflower and fennel in ice water. Slice the cucumber and apple into cubes.
Step 2/3
Plate the salmon with the soured cream, cucumber, apple, cauliflower, fennel and herbs.
Step 3/3
Enjoy with good bread.
