- Prep Time: 12-24 hours
- Servings: 8
Quick Gin Cured Pink Peppercorn Alaska Keta Salmon Gravadlax, Pickled Cucumber with Horseradish Crème Fraîche
- 3 1/2 tablespoons gin
- 1 tablespoon pink peppercorns
- 3 tablespoons sea salt flakes
- 1 tablespoon dark soft brown sugar
- Zest of 1 small orange
- Zest of 1 lemon
- Small bunch of dill, roughly chopped
- 2 Alaska keta salmon fillets (5-ounce each), pin bones removed, skin on
- 2 tablespoons hot horseradish sauce
Horseradish Crème Fraîche
- 1 cup crème fraîche
- Pickled cucumber, to serve
- 1 cucumber
- 3 tablespoons superfine sugar
- 1/2 cup white wine vinegar
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon black peppercorns
- A handful of fresh dill, chopped
Pickled Red Onion
- 3/4 cup cider vinegar
- 2 tablespoons golden caster sugar
- 1 tablespoon sea salt flakes
- 3 black peppercorns
- 3 coriander seeds
- 2 small red onions, sliced
Alaska Salmon Skin Crisps with Togarashi
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 2 tablespoons light brown sugar
- 2 teaspoons togarashi spice mix (or chili powder)
- 1 tablespoon lemon juice
- Skin from 2 Alaska sockeye salmon fillets, scraped of any flesh and scales
- Vegetable or olive oil for greasing
Smoked Alaska Sockeye Salmon and Fresh Salmon Rillettes with Caper and Horseradish Crème Fraîche
- 3/4 cup white wine
- 1 shallot, sliced
- 2 tablespoons lemon juice, plus a squeeze
- Small bunch parsley, stalks and leaves separated
- 8 black peppercorns
- 3/4 cup water
- 8-10 ounce Alaska sockeye salmon fillet
- 9 ounces smoked Alaska sockeye salmon, cut into small shreds
- 2 tablespoons butter, melted
- 1 tablespoon chopped chives
- Freshly ground black pepper
- Chicory leaves, to serve
Caper and Horseradish Crème Fraîche
- 1 cup crème fraîche
- 2 tablespoons parsley leaves, finely chopped
- 2 tablespoons chives
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon horseradish
- 1 small shallot, finely chopped
- 1 tablespoon extra-virgin olive oil
- Lemon juice, to taste
Alaska Salmon Caviar Mayonnaise with Melba Toast:
- 1 tablespoon lemon juice, strained
- 1 garlic clove, finely grated
- 3 ½-ounce jar Alaska keta salmon roe
- 4 teaspoons water
- A pinch of freshly ground white pepper
- 1/4 cup olive oil
Step 1 Prepare the gravadlax
In an oblong dish, mix together the gin, peppercorns, salt, sugar, orange and lemon zest and dill. Place the keta salmon fillets into the mixture and baste well. Cover with cling film and leave in the fridge for around 4 hours.
Step 2 Prepare the pickled cucumbers
Thinly slice the cucumber on a mandoline and mix with the sugar, vinegar, coriander seeds, peppercorns and dill.
Step 3 Make the horseradish crème fraîche
Mix together the horseradish sauce and crème fraîche. When ready to serve, take the salmon fillets out of the marinade and scrape off any remaining salt flakes. Skin the fillets and slice them. Serve the gravadlax with the horseradish crème fraîche and some pickled cucumber.
Step 4 Pickle the onions
Put all the ingredients except the onions into a saucepan and bring to a simmer. Simmer for 1 minute until the sugar and salt have dissolved, add the red onions and remove from the heat. Allow to cool. Pack the onion slices into a sterilized jar, pour over the warm vinegar mixture and seal. Cool then chill and allow to pickle for 4 hours.
Step 5 Prepare the salmon skin crisps (prepare 12 - 24 hours prior to serving)
Put the soy sauce, water, sugar and togarashi into a small pan and bring to a boil, stirring occasionally. Once the sugar has dissolved, remove from the heat and stir in the lemon juice. Leave to one side to cool. Put the salmon skins into a dish and pour over the marinade. Cover with cling film and pop in the fridge overnight.
Step 6 Cook the salmon crisps
Preheat the oven to 275F. Line a baking sheet with foil and lightly grease with a little oil. Drain the skins, shaking off any excess marinade, and place them flat on the greased foil. Cook in the preheated oven for about 40 minutes or until the sugar has caramelized. Remove from the oven and allow to cool before breaking into pieces.
Step 7 Prepare the horseradish crème fraîche
Mix the crème fraîche with the chives, reserved parsley leaves, capers, horseradish, shallot and olive oil and then add some lemon juice to taste.
Step 8 Poach the salmon for the rillettes
Put the white wine, shallot, lemon juice, parsley stalks and peppercorns into a saucepan with the water and bring to a boil. Simmer for 10 minutes. Turn the heat down to a very gentle simmer, add the salmon fillet and poach for 4 minutes. Let the salmon sit and cool in the liquid.
Step 9 Mix together the rillettes and serve
Once cool, lift the salmon out of its poaching liquid, remove the skin and roughly flake the flesh. Mix the salmon flakes with the smoked salmon, a good squeeze of lemon, the melted butter, chives and some pepper. Tip into a bowl, cover and put in the fridge (be sure to bring it back to room temperature to serve). Serve the rillettes with some chicory leaves (its bitterness is very good against the richness of the salmon) and the caper and horseradish crème fraîche.
Step 10 Prepare the salmon caviar mayonnaise with Melba toast
Combine the lemon juice, garlic, 2 ½ ounces keta salmon roe, water and pepper in a blender and process until smooth. With the motor still running, slowly add the olive oil, drop by drop at first, then in a thin steady stream until completely incorporated and the mixture is thick and blended. Transfer to a bowl, cover with the remaining salmon roe and serve with some Melba toast.
Step 11 Arrange seacuterie board and serve
On a large platter or several serving plates, artfully arrange the seacuterie elements, accoutrements and sauces and serve.