Gravlax of Salmon with Crab

byGarry Hughes

of The Shelbourne Hotel, Dublin

Established in 1824 in the heart of Dublin The 5 Star Shelbourne Hotel offers luxurious accommodation and fine dining. The Shelbourne takes pride in Read More

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Prep Time

130 Minutes

Cooking Time

1080 Minutes

Serves

1-2 People

Ingredients

Pickle Juice:

Equal quantity of sugar and champagne vinegar

100g of mustard seeds

Cucumber:

1 small cucumber

Beetroot

2 small beetroots – golden and red beets if possible
1 radish

Crab:

medium crab
3 tablespoons crème fraiche
1 lemon
1 tablespoon parsley
seasoning – sea salt & black pepper

Salmon

2×150 g salmon fillets
100g sugar
50g salt
zest of 3 lemons, 3 limes, 3 oranges
chopped dill

Lemon Puree

7 lemons
480g sugar
tablespoon chopped dill
Greek yoghurt

Method

Pickle Juice:
Add the sugar and champagne vinegar to a heavy saucepan.
Bring to the boil and simmer.
Add mustard seeds and leave to cool.

Cucumber:
Dice cucumber to ½ centimetre. Pour cold pickle juice over and leave for 2 hours.

Beetroot:
Finely slice beetroot on mandolin. We use golden and red beets.
Place on a layer of clingfilm. Pour pickle over and place another layer of clingfilm over the beets. Press lightly.
Finely slice radish on mandolin.

Crab:
Pick crab and mix with crème fraiche, lemon and parsley. Season to taste.

Salmon:
Make a sugar salt mix with a 2:1 ratio. (100g sugar: 50g salt)
Mix zest of 3 lemons, 3 limes, 3 oranges and chopped dill through the sugar mix.
Rub into the salmon well and leave for 18 hours.
Next day wash the sugar mix off the salmon. Chop fresh dill and place on salmon.
Slice finely.

Lemon Puree:
7 lemons juiced.
Use 5 of the lemons, blanch and refresh 7 times
Blits skin, juice and 480g sugar and pass.
Chop a small of dill through Greek yoghurt.

Serve.

Gravlax of Salmon with Crab