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
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
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
Trim the salmon fillet, cutting away any thin
Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine.
Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly.
Stir in the dill and season to taste.
Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon).
Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side.
Serve straight away with rye bread.
Fill a bowl with water, add lemon juice and soak salsify. Heat butter in a saucepan and saute onions. Add stock and bring to a boil. Drain salsify and add it to the pan along with potatoes and simmer for 25 mins. Remove some salsify along with a little stock and set aside. Add heavy cream and milk and puree. Add nutmeg, a little lemon juice and season. Return salsify and stock to pot, bring to a boil then simmer briefly. Add parsley and serve garnished with gravlax.
eramic or glass dish. Place salmon, skin-side down, on mixture