Pickle Shack’s floral pollock gravlax with petal confetti and fresh flowers (right)
Serves 4 as a hearty starter You will need to start the fish three days ahead.
For the gravlax
— 100g granulated sugar — 100g sea-salt flakes — zest of 2 lemons — 1 bunch dill, finely chopped — 20g chive flowers,
— 1 beetroot, finely grated
— 1 tsp cracked black pepper — 2 tbsp gin
— 1 fillet of local, line-caught pollock (500-800g), pin-boned, trimmed and descaled, with the skin left on
For the garnish
— 2 tbsp fine English mustard — 1 tbsp lemon juice
— 1 tbsp dried edibleflower confetti
— 1 punnet mixed seasonal
— crispbreads — crème fraîche
Mix together the sugar, salt, lemon zest, dill, chive flowers, beetroot and black pepper in a bowl until fully incorporated. Add the gin and mix into a paste.
Rub a little of this cure mixture all over the skin of the fish and set it in a plastic container with a lid, skin-side down. Rub the rest of the cure into the flesh. Put the lid on and leave in the fridge for three days, turning the fish over once a day.
Once the fish is cured and firm to the touch, rinse it in cold water to wash off the cure. Dry well with paper towels and leave in the fridge uncovered, skin-side down, for approximately three hours to dry.
Place the fish on a board ready for garnishing.
Mix the mustard with the lemon juice and paint a thin layer on to the flesh of the fish. Sprinkle half of the dried-flower confetti over the fish so it sticks. Carefully place the flowers and petals over the fish to stick, until it is completely covered. Finish with the rest of the driedflower confetti.
Slice the fish and serve with crispbreads and crème fraîche.