500g of organic Scottish salmon fillet, pinboned and skinned
20g of salt
20g of sugar
2 tsp lemon zest
700ml of olive oil
Horseradish and mustard sauce
90g of horseradish sauce
10g of wholegrain mustard
80g of dark muscavado sugar
30g of Dijon mustard
8g of salt
400g of Greek yoghurt
To plate
1/3 loaf of rye bread
salt
olive oil
Method
1
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
10g of salt
10g of sugar
1 tsp lemon zest
500g of organic Scottish salmon fillet
2
Sprinkle the remaining salt, sugar and lemon zest over the salmon fillet evenly and marinate for 1 hour
1 tsp lemon zest
10g of salt
10g of sugar
3
Once the salmon has cured, wash the mixture off with cold water and pat dry
4
Pour the olive oil into a saucepan and warm up to 45-50°C. Cook the salmon in the oil for 10-12 minutes
700ml of olive oil
5
Once cooked, remove the salmon from the pan and place onto a tray to cool and drain. Flake the salmon and set aside
6
To make the horseradish and mustard sauce, mix the mustards, 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
10g of wholegrain mustard
80g of dark muscavado sugar
30g of Dijon mustard
8g of salt
90g of horseradish sauce
400g of Greek yoghurt
7
Preheat the oven to 160°C/gas mark 3
8
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
1/3 loaf of rye bread
olive oil
salt
9
Sweep the mustard sauce on the croutes and add the flaked salmon on top, then serve