Serves 6
Ingredients
Salmon
750 g (26 oz) fresh salmon filet with skin on
120 g (4 oz) sugar
120 g (4 oz) salt
10tbs chopped dill
1tbs crushed white peppers
1 tsp crushed coriander seeds
Pickled carrots
1 pound carrots, cut with
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt
1 cinamon stick
1 tablespoon coriander seeds
½ tablespoon black peppers not crushed
To serve
1 fresh cucumber
100g home made mayonnaise
5 g of squid ink
1 g of shopped dill
1g lemon zest
Dark rey bread crisps (family secret )
Method
Salmon
Mix the salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 48 hours, turning the salmon filet a few times. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.
Pickled carrots
Blanch the carrots in a 4-quart nonreactive saucepanofboiling salted waterfor 1 minute, then drain in a colander and rinse under cold water to stop from cooking further. Transfer the carrots to a heatproof bowl.
Bring the remaining ingredients to a boil in a saucepan, then reduce the heat and simmer for 2 minutes. Pour the pickling liquid over the carrots and cool, uncovered. Cover the carrots and chill forat least 1 day for the flavors to develop.
To serve
Peel the cucumber by hand at thelast minute and serveraw, to give afresh touch.Arrange on a plate and decorate with the garnish
Read more about Martyn Meid …