Anna Hansen of The Modern Pantry is known for her interesting twists on traditional recipes. Familiar with gravadlax from her Danish grandparents she has created this delicious take on cured salmon using beetroot, soy sauce and liquorice. Served with a fresh crisp coleslaw and Peter’s Yard cripsbread.
You can watch Anna making this recipe on our YouTube channel.
Cooking Time: 30 minutes plus 44 hours curing
Serves: 8
Ingredients
Cured salmon
1 whole side salmon, skin on
800ml beetroot juice
2 1/2 tbsp liquorice paste
600ml light soy sauce
6 green cardamom pods, ground
Coleslaw
1 kohlrabi, medium in size
1 golden beetroot, medium in size
A fennel, medium in size
1 jicama, medium in size
1 Granny Smith apple, peeled
1/2 lemon, juiced
1/2 bunch dill, roughly chopped
Salt
For the dressing
150g crème fraîche
50ml water
3 tbsp yuzu juice
1/2 lemon, juiced
Salt
To serve
2 large Peter’s Yard crispbread
Method
Start by preparing the salmon. Make sure that there are no stray scales or pin bones. Put the salmon skin-side down into a narrow dish or a large re-sealable bag.
To make the curing mixture, combine the soy, cardamom, beetroot juice and liquorice in a bowl. Cover the salmon in the curing mixture and marinate for 36 hours, turning the salmon over after 24 hours.
Once cured, take the salmon out of the mixture, and gently rinse it for 3-4 minutes under cold water and pat dry.
The fish should be stained red from the beetroot and soy and have a firmer texture. Leave it uncovered in the fridge to dry cure for 8 hours.
Make the coleslaw by using a Julienne peeler or mandoline to finely slice the fennel, beetroot, kohlrabi, apple and jicama into strips. Combine the strips in a bowl, and add in chopped dill, a pinch of salt and some lemon juice. Toss to coat and put to one side until required.
To make the dressing, add water, yuzu, crème fraîche, and lemon juice to a bowl and mix thoroughly until combined. Season to taste.
Thinly slice the cured salmon using a sharp fish knife, using a long smooth slicing action in the direction away from the tail.
Separate the crispbreads into portion-sized pieces and top with some coleslaw. Place the salmon slices on top and finish with some dressing. Serve straight away.
Our Notes:
Liquorice paste: if you can’t find this online you can use fennel seeds instead to give a similar flavour
Jicama: this is a root vegetable from Mexico, substitute turnip if you can’t find any
Yuzu: this is a Japanese citrus fruit, substitute lemon juice if necessary
Recipe courtesy of www.greatbritishchefs.com
