Here is the perfect festive salmon dish
With Christmas just round the corner, Salmon Gravadlax is a classic festive starter that serves well with all our customers. Home cured, then thinly sliced, this year we have put a wee twist on it.
Adding vanilla vodka, beetroot, gin and dill, a combination which works so well together. With a lovely piece of cranberry and horseradish brioche bread to balance the flavours, this little combination kicks off my next three weeks of Christmas crackers.
Preparation time is two days for gravadlax, 20 mins prep. Cooking time 15- 20 mins. Serves four.
For the Gravadlax: 500g piece skin on organic salmon fillet; ( centre cut preferably and pin boned); 75g salt flakes; 75g caster sugar; 250g grated beetroot; 1 tbs black peppercorns, crushed;
50g chopped fresh dill; two lemons juice and zest; 50ml gin and vanilla vodka; one orange juice and zest.
For the brioche: 250ml of warm water; 50g of fresh cranberries and 20g fresh horseradish; four tbs warm milk; 4oz salted butter; 3oz Golden caster sugar; 450g strong flour; three beaten large free range eggs, one yolk for brushing; 3oz live yeast or 3 tbs dried yeast.
For marie rose sauce: 250ml mayonnaise; one zest and juice of a lemon; salt and pepper; half tbs Tabasco and Lea and Perrins sauce; two tbs tomato sauce; half tsp smoked paprika; 25ml brandy.
For the rocket salad: Bag of wild rocket salad, washed. Pre Heat Oven to 180c For the gravadlax: Place all the ingredients into a food processor apart from the salmon and blitz thoroughly, until mixture fine and grated beetroot.
Place the salmon skin side down on cling film, run your fingers over make sure all bones are removed.
Then cover the salmon in the cure mixture you have already made until the pink flesh is completely covered.
Wrap the cling film over the top and then double wrap again to hold all the cure mixture in with the salmon.
Place into a large deep dish and then place a small tray same size as the salmon roughly and weigh down with something relatively heavy, place in fridge for two days.
For the brioche: Place the water, butter, milk, caster, eggs, yeast and flour into bowl and mixture together till smooth and bound.
Cling film the mixture and leave in a warm place for an hour to prove. After one hour take mixture and knead gently, adding the cranberries and finely grated fresh horseradish, roll the mixture into mini batons.
Brush with egg yolk and place on a non stick tray and bake in oven for 10- 12mins until golden brown( use mini loaf tins if you have them).
For the marie rose sauce: Place the ingredients into a large plastic bowl and whisk until it’s well mixed and smooth. Season and add more to suit your preference. I prefer my Marie Rose with a tangy, sharp and spicy kick.
To serve: Place the gravadlax on a chopping board and slice thinly. Now place the rocket salad on the centre of the plate.
Then surround with the finely slice Gravadlax and sprinkle with fresh lemon zest and sprinkle of paprika.
Serve with the mini loaf warm and all together this kick starts a wonderful Christmas feast.
Over the next few weeks leading up to the big day I will be sharing some of my new recipes for you to try.
There’s something to suit everyone’s tast this Christmas with my own little twist as usual added to them too.