This exquisite salmon gravadlax recipe by Agnar Sverrisson might require a few pieces of cheffy equipment but the result is a restaurant quality starter dish that will be more than worth the effort. The salmon is first cured and smoked before being cooked in a water bath and finished with a blowtorch, with each cooking stage adding to the texture and flavour of the finished dish.
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Begin by curing the side of salmon. Sprinkle half of the salt, sugar, lemon zest, dill seeds and fennel powder into a tray and place the salmon on top. Cover with the remaining ingredients and press in thoroughly, ensuring an even coating. Place the tray in the fridge and leave to cure for 1 hour
300g of salt
300g of sugar
3 lemons, zest only
1 tbsp of dill seeds
1 tbsp of fennel powder
1kg side of salmon
Meanwhile, prepare the pickled vegetables. Dice the apple into 5mm pieces and set to one side, then dice the cucumber into pieces of the same size. Place the diced cucumber and apple into separate vacuum bags and divide the chardonnay vinegar between each bag. Add a pinch of salt and seal, leaving to pickle until ready to serve
2 tbsp of Chardonnay vinegar
Wash the cure from the salmon and dry well. Slice the salmon into 70g portions and place in a deep tray, wrapping the tray tightly with clingfilm. Make a small hole in the centre and smoke the salmon for 30 seconds using a smoker, leaving the fish covered for a further 5 minutes to infuse
Preheat a water bath to 45°C
Remove the salmon from the tray and place each portion into a separate vacuum bag with a dash of oil. Cook in the water bath for 30 minutes
For the yoghurt dressing, mix together the yoghurt, horseradish and lemon juice in a small bowl, adjusting the quantities according to taste
100g of yoghurt
10g of fresh horseradish, finely grated
20ml of lemon juice
Remove the salmon portions from the bags and use a blowtorch to finish, burning the top until coloured. In a separate bowl, mix together the pickled apple and cucumber with the sorrel and a little olive oil ready to serve
1 tbsp of sorrel, sliced julienne
To serve, spoon a little of the yoghurt dressing across the plate, dragging to create lines as well as dots. Scatter over some of the pickled vegetables, then place a slice of rye bread in the centre of the plate and top with a piece of salmon. Sprinkle over a little dulse powder and chopped dill, garnishing with the wood sorrel leaves, dill sprigs and seaweed
8 slices of dark rye bread
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