Salmon Gravlax with Horseradish

A simple but elegant smoked salmon canape with a kick! Perfect for impressing party guests

  • 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

Details:

  • Author: Agnar Sverrisson via Great British Chefs
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 10

Ingredients:

  • 20g salt
  • 20g sugar
  • 2 tsp lemon zest
  • 500g salmon fillet, pinboned and skinned
  • 700ml olive oil

Horseradish 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 yoghurt
  • 1/3 loaf of rye bread
  • salt
  • olive oil