SET THE SALMON, skin side down, on a
op of and around the salmon. Cover with plastic wrap and
oll a slice of smoked salmon loosely into a rose shape
Whisk together ricotta, egg, sugar and milk. Stir in flour and mix until smooth.
Heat a nonstick frying pan over medium heat and brush with melted butter. Cook heaped tablespoons of batter for 1-2 mins, until bubbles appear. Flip over and cook for another 1-2 mins, or until golden brown and cooked through. Transfer to a plate and cover with foil. Repeat with remaining butter and batter.
Serve with salmon gravlax, if desired.
ixture over the bottom. Place salmon skin side-down in the
nd other bones from the salmon and cut in half lengthwise
lass baking dish. Place 1 salmon fillet on top, skin-side
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
tbsp salt. Add salmon and let stand 10 minutes
rectangular dish, to fit the salmon, with plastic wrap. Sprinkle over
o equal size pieces of salmon and wash over the sink
For the gravlax:
Crush the dill with
he other.
Place the salmon in a large plastic bag
he broiler.
Rub the salmon on both sides with the
CITRUS-CURED GRAVLAX.
First, make sure all
In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
Place the salmon fillet, skin side down, on
Remove the bone from the salmon, leaving two triangular fillets with