Soy and beetroot marinated salmon with fennel pollen cream
Simon Hulstone's salmon recipe makes a fantastic starter or canapé. The fish is marinated in soy and beetroot whilst the sharp fennel pollen cream serves to counter the earthiness of the salmon and is simple enough to prepare.
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Ingredients
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Imperial
Salmon gravlax
- 500g of salmon fillet, skin on
- 100g of sugar
- 100g of sea salt
- 530g of beetroot, grated
- 75ml of vodka
- 25ml of soy sauce
Fennel pollen cream
- 100ml of double cream
- sea salt
- 1 tsp dill, chopped
- 1 tsp fennel pollen
- lemon juice
Method
1
Combine the salt, sugar, beetroot, vodka and soy sauce in a bowl and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover
- 100g of sea salt
- 100g of sugar
- 530g of beetroot
- 75ml of vodka
- 500g of salmon fillet
- 25ml of soy sauce
2
Set aside in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure. Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge until required
3
For the fennel cream, whip the cream to a thick ribbon and add the chopped dill, salt, lemon juice and the fennel pollen. Season and whip again until soft peaks form
- 100ml of double cream
- sea salt
- 1 tsp dill
- 1 tsp fennel pollen
- lemon juice
4
Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel pollen flowers and small pieces of dill. Spoon the cream over and serve
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Soy and beetroot marinated salmon with fennel pollen cream
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© Great British Chefs 2019