Gravadlax of salmon with lime sorbet
- Starter
- Medium
- 8
- 1 hour 30 minutes
PT1H30M
The lime sorbet in this wonderful seafood starter recipe adds a wonderful burst of acidity to complement the rich, oleaginous quality of the salmon. A dash of tequila helps, too.
Ingredients
Gravadlax
- 900g of salmon fillet , pin bones removed
- 60g of salt flakes
- 40g of light brown sugar
- 1 tbsp of coriander seeds , crushed
- 1 tsp white peppercorns , crushed
- 2 bunches of dill
- 1 large orange , zest and juice
- 1 lemon , zest and juice
- 4 tbsp of Dijon mustard
Lime sorbet
- 250ml of lime juice , fresh
- 100ml of water
- 350ml of stock syrup
- 1 tbsp of dill , chopped
- 1 dash of tequila
Garnish
- 1/2 cucumber , shaved into fine strips
- 1 fennel bulb , shaved in fine strips
Equipment
- Mandoline
- Ice cream maker
Method
1
Start by making the marinade/curing mix. Place the sea salt, sugar, coriander seeds, peppercorns, 1 bunch of chopped dill, orange and lemon zest in a large bowl. Mix until well combined
- 60g of salt flakes
- 40g of light brown sugar
- 1 tbsp of coriander seeds , crushed
- 1 tsp white peppercorns , crushed
- 1 bunch of dill , bunches
- 1 large orange , zest and juice
- 1 lemon , zest and juice
2
Spread half the marinade onto a large baking tray. Lay the salmon on top, skin-side down, and cover with the remaining marinade mix
- 900g of salmon fillet , pin bones removed
3
Cover with cling film and refrigerate for 24 hours, turning at least once, by which time most of the salt and sugar will have liquified
4
Meanwhile, make the sorbet. Combine 175g sugar and 175ml water to make a stock syrup. Add the lime juice and taste. Add the dill and a good dash of Tequila. Churn in an ice cream maker according to the manufacturers instructions. Store in the freezer until required
- 250ml of lime juice , fresh
- 100ml of water
- 350ml of stock syrup
- 350ml of stock syrup
- 1 tbsp of dill
- 1 dash of tequila
5
After 24 hours of marinating, lift the salmon out of the marinade (retaining the liquid) and wash it to remove the salt
6
Combine the remaining chopped dill with the orange and lemon juice and mustard in a bowl. Return the salmon to the marinade, skin-side down, then brush the mixture liberally all over the salmon
- 4 tbsp of Dijon mustard
- 1 large orange , zest and juice
- 1 lemon , zest and juice
7
Cover again with cling film and refrigerate for a further 48 hours, spooning the mustard and lemon mixture over the fish daily. Slice the salmon as thinly as possible with a very sharp knife and arrange on a serving plate
8
Use a mandolin to prepare the fennel and cucumber and serve alongside the salmon and a scoop of the lime sorbet
- 1/2 cucumber , shaved into fine strips
- 1 fennel bulb , shaved in fine strips
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Gravadlax of salmon with lime sorbet
