Salmon gravlax, herb creme fraiche, Melba toast

This recipe originates from Norway.

Salmon gravlax, herb creme fraiche, Melba toast

• serves

  10 or more

• cook

  1 hour

Ingredients

1 x 2kg salmon (1 side with skin on)

Cure mix

3 cups rock salt

½ cup soft brown sugar

zest of 2 lemons

zest of 2 limes

zest of 2 oranges

30ml cognac

bunch of dill, chopped

bunch of fennel tops, chopped

Melba toast

Instructions

Blend everything together and rub all over the salmon and refrigerate for no longer then 3 hours.

Wash off and pat dry. Place chopped dill and fennel on top and slice thinly.

Toast bread, cut off sides. Slice through the centre and cut on an angle. Drizzle with extra virgin oil and season. Toast under salamander.

Serve with herb crème fraîche (chopped dill mixed with the crème fraîche).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.