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Gravadlax with celeriac and fennel salad

Gravadlax with celeriac and fennel salad
Recipe by: Chef Robin Ensil
Serves: 2
Recipe time: 
Prep time:  24 hours plus 10 min to assemble recipe
500g sustainably sourced trout

100g Salt
100g Sugar
½ cup of roughly chopped dill
½ tbspn white peppercorns crushed
1 tsp wholegrain mustard
1 ½ tsp honey
5 tsp cider vinegar
7 tbsp extra virgin olive oil
2 tbsp single cream
juice 1 lemon (you may not need it at all)
300g celeriac
1 large fennel bulb
¼ red onion
1 small red apple
1 small green apple
1 loaf freshly baked artisan bread
15g bunch dill, leaves only, roughly chopped
Begin with the salmon, ensure all bones are removed, usually when bought you can ask for it to be removed or it has already been removed. Ensure your salmon smells fresh and is not slimy, pat dry with paper towel and set aside.
Mix together sugar, salt, crushed peppercorns and chopped dill together and spread over the salmon. Wrap in cling film and set aside in the fridge for at least 24 hours for a light/soft cure.
Once your salmon has cured to your liking we can begin with the salad, peel the celeriac and with a chefs knife slice the celeriac into thin chip like slices. Once you have your “chips” you then thinly slice them “Julienne” style. You will end up with string like strips of celeriac.
Next take your fennel bulb, ensure these are free from dirt and sand. This will also be sliced thinly for “julienne” strips
We will do the same with the Red onion and the apples
Mix all of these sliced ingredients in a bowl and coat with lemon juice to ensure they don’t go brown while you make your dressing. For the dressing; mix together the mustard, honey, cider vinegar, olive oil and cream in a bowl. Taste and adjust if necessary. Season with salt and crushed black pepper. Set aside.
Assemble dish by first spreading the dressing then top with the cured trout and garnish with dill

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