Salmon Gravlax with Horseradish
- Salmon gravlax
20g salt
20g sugar
2 tsp lemon zest
500g salmon fillet, pinboned and skinned
700ml olive oilHorseradish and mustard sauce
10g of wholegrain mustard
80g of dark muscavado sugar
30g of Dijon mustard
8g of salt
90g of horseradish sauce
400g of Greek yoghurt1/3 loaf of rye bread
salt
olive oil
- Sprinkle half the salt, sugar and chopped lemon zest onto a flat tray and place the salmon fillet on top with the skin-side up
Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour
Once the salmon has cured, wash the mixture off with cold water and pat dry
Pour the olive oil into a saucepan and warm up to 45-50 degrees C. Cook the salmon in the oil for 10-12 minutes
Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside
To make the horseradish and mustard sauce, mix the mustard, sugar, salt and horseradish sauce together until the sugar has dissolved. Mix in the Greek yoghurt, then cover the mixture with cling film and leave in the fridge until ready to use
Preheat the oven to 160 degrees C/gas mark 3
Slice the rye bread and put onto a tray lined with parchment paper. Season the bread with a little olive oil and salt and bake in the oven for 5-6 minutes or until crisp
Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve
*With thanks to GreatBritishChefs.com