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Douglas fir gravadlax with a confit lemon and horseradish vinaigrette
Serves 6 Starters and mains
Ingredients
- 1 side of salmon, weighing about 750g, pin boned with skin on
For the marinade
- 400ml apple juice
- ½ lemon, roughly chopped
- ½ whole orange, roughly chopped
- 100g demerara sugar
- 90g rock salt
- 1tsp coriander seeds
- 1tsp white peppercorns
- 1tsp juniper berries
- 200g Douglas fir needles, removed from branches
For the vinaigrette
- 150g sugar
- 150g water
- 1 lemon, skin on, finely sliced with seeds removed
- 2tbsp fresh horseradish
- 1tsp chardonnay vinegar
- 200ml olive oil
- pinch of table salt
Method
For the salmon, blitz the marinade ingredients in a blender until quite smooth. Make around 5 incisions into the skin of the salmon about 5mm deep then place in a china or plastic dish or tray and pour over the marinade.
Ensure the entire fillet is covered on top and underneath then wrap the entire container tightly in cling film and refrigerate for 48 hours. Unwrap and wipe off most of the marinade with kitchen paper. Slice thinly and serve with crusty bread and the vinaigrette.
For the vinaigrette, place the sugar and water in a saucepan and bring to the boil. Add the lemons and simmer very gently for 40 minutes to 1 hour until syrupy but not a brown caramel. Allow to cool then place in a blender with the horseradish and vinegar and pulse together (not until it is smooth, as the texture should be a little bit chunky). Mix in the olive oil and adjust seasoning if necessary.
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