Cured salmon with soured cream and greens
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Gastrotools
Recipes from professionals
Cured salmon works beautifully both as a starter on the New Year's table and as an alternative to the classic gravlax on the Christmas smorgasbord. Be sure to buy high-quality fish — and freeze it before use, as it is not heat-treated.
Servings
: 6
people
Ingredients
1
tsp
fennel seeds
1
tsp
dill seeds
1.5
tbsp
fleur de sel
1
tbsp
sugar
1
salmon fillet, approx. 600 g
1
dl
whipping cream
2
tbsp
lemon juice
1
tsp
Dijon mustard
0.5
tsp
sugar
0.5
fennel
0.25
cauliflower
0.25
cucumber
1
apple
1
handful
salad leaves
Optional fresh herbs for garnish, e.g. parsley and watercress
Avoid screen shutting off
Instructions
Salmon
Step 1/3
Crush fennel seeds and dill seeds in a mortar, and mix them with salt and sugar.
Step 2/3
Check the salmon for any bones, and place it skin-side down in a dish. Distribute the salt mixture on both sides of the salmon, and cover the dish with cling film. Put the fish in the refrigerator for 24-48 hours.
Step 3/3
Slice the salmon into slices.
Soured cream
Step 1/1
Mix whipping cream in a bowl with lemon juice, and let it stand at room temperature for 20-30 minutes until it thickens. Taste and season with mustard, sugar and salt (if a thicker consistency is desired, you can whisk the soured cream slightly).
Moreover
Step 1/3
Slice the cauliflower into paper-thin slices – optionally on a mandoline slicer. Halve the fennel, and slice it into paper-thin slices – optionally on a mandoline slicer. Place cauliflower and fennel in ice water. Slice the cucumber and apple into cubes.
Step 2/3
Plate the salmon with the soured cream, cucumber, apple, cauliflower, fennel and herbs.
Step 3/3
Enjoy with good bread.
