Marinated salmon gravadlax (confit)
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 8
Skip to ingredients
- 500g in one thick piece salmon fillet
- 25g golden caster sugar
- 25g salt
- 5 lemonszested
- 10g dillplus a handful to decorate
- enough to cover the fish mild olive oil
- 200g Greek yoghurt
- 1 tsp wholegrain mustard
- 3 tsp muscovado sugar
- 1 tsp lemon juice
- ½ tsp fresh horseradishgrated
- 2 slices rye bread
- olive oil
- 1 cucumber
- 30ml olive oil
- 1 tsp white wine vinegargood quality
- 1 tsp mustard seeds
- 2 tsp dillchopped
Nutrition:
- kcal0
- fat15.6g
- saturates0g
- carbs8g
- sugars0g
- fibre0.9g
- protein15.6g
- salt0.92g
Method
step 1
Skin and pin bone the salmon. Mix the sugar, salt and lemon zest, then sprinkle evenly over both sides of the salmon. Marinate for 1 hour, then rinse off with cold water. Cut into eight equally sized pieces.
step 2
To make the mustard sauce, mix all the ingredients with a pinch of salt and chill until required. Next, break the rye bread into rustic, crouton-sized pieces, drizzle with olive oil and season. Tip into a large frying pan and cook until crisp at the edges, then tip onto a plate and cover with clingfilm so they don’t dry out.
step 3
To make the cucumber salad, peel and cut the cucumber into chunky pieces. Put in a bowl with some salt, the olive oil and vinegar and leave to marinate for 30 minutes. Add the mustard seeds and dill before serving.
step 4
Heat the mild olive oil to 45C (use a thermometer to check temperature) in a deep frying pan. Put the salmon into the oil and cook for 12-15 minutes. Take out of the oil, cover and cool in the fridge.
step 5
To serve, sprinkle the top of each piece of salmon with a dense layer of chopped dill and put it in the centre of a plate. Add a spoonful of the mustard sauce and dot some pieces of cucumber and dill around the edge. Scrunch some croutons up and sprinkle around the plate and finish with a little olive oil.
