Gravadlax and crème fraiche tartar

Gravadlax and crème fraiche tartar Method 1. For the gravadlax : place all of the gravadlax ingredients, except for the salmon, into a food processor and pulse until roughly combined.

Pull out a large square of clingfilm, scatter a quarter of the gravadlax mixture over and place one of the salmon tails on top, skin-side down. Sprinkle over half of the remaining mixture over the fillet, then lay the other salmon tail over. Finish by patting the remaining mixture over the top of the salmon. Fold the cling film up and tightly wrap the salmon with it. Tightly wrap the parcel with another layer of cling film. Place the parcel into a container and place into the fridge to cure for 36 hours, turning the parcel over once.

Unwrap the salmon parcel, brush off the curing mixture and, run very briefly under cold water. Pat the salmon dry with kitchen paper.

Thinly slice the salmon with a long, sharp knife, working with the knife blade pointing toward the tail end at about a 20 degree angle. Lay the slices on a serving plate.

For the tartar sauce : mix all of the tartar ingredients together in a bowl until well combined.

To serve, garnish the plate of salmon with the baby spinach and watercress and serve the toast alongside. Add a few lemon wedges to the plate along with a spoonful of the tartar sauce. Throw together the tartar – everything just gets mixed together, and then lay down the salmon and finish the plates with a few simple leaves, thin toast, lemon wedge and a healthy dollop of the tartar.