Gravlax with Cucumber Ribbon Salad and Mustard and Dill Mayonnaise
Smoked salmon can be substituted for the gravlax if desired.
SERVES
8
PEOPLE
Ingredients
For the gravlax:
1 or 2 sides of trout or wild Irish salmon if you are lucky enough to get some (approx. weight 1.1kg each side)
4 tbsp finely chopped fresh dill, plus extra to garnish
2 heaped tbsp sea salt
2 heaped tbsp sugar
2 tsp freshly ground black pepper
For the mustard and dill mayo:
1 large egg yolk, preferably free-range and organic
2 tbsp French mustard
1 tbsp sugar
150ml groundnut or sunflower oil
1 tbsp white wine vinegar
1 tbsp finely chopped fresh dill
salt and white pepper
For the cucumber ribbon salad:
1 cucumber
75-110g sugar
2 tsp salt
75ml cider vinegar
To garnish
sprigs of fresh dill
chive flowers
freshly cracked black pepper
To garnish:
sprigs of fresh dill
chive flowers
freshly cracked black pepper
Method
For the gravlax:
Fillet the trout or salmon and remove all the bones with tweezers. Mix the dill, salt, sugar and pepper together in a bowl. Place the fish on a piece of parchment paper and scatter the mixture over the surface of the fish. Wrap tightly and refrigerate for a minimum of 24 hours, or better still, up to 2 days.
For the mayo:
Whisk the egg yolk with the mustard and sugar, drip in the oil drop by drop, whisking all the time, then add the vinegar and fresh dill and season with salt and white pepper.
To serve:
Two to three days before, prepare the gravlax. On the day of serving, make the pickled cucumber ribbons. Cut the cucumber in half, then cut into strips using a potato peeler. Put the cucumber into a deep bowl and add the sugar, salt and cider vinegar. Toss gently and leave for at least 30 minutes.
To assemble, unwrap the gravlax, wipe off the dill mixture and cut down to the skin in thin slices. Arrange the drained cucumber strips and the gravlax in a haphazard way on each serving plate. Drizzle with mustard and dill mayonnaise. Garnish with tiny sprigs of dill and chive flowers. Finally, add a little freshly cracked black pepper over each serving.
