Salmon en croûte with ginger & raisins
Make this salmon centrepiece, encased in pastry and stuffed with ginger and raisins, for a special occasion. It's lovely served with a watercress salad
Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe
- Preparation and cooking time
- Prep:
- Cook:
- plus draining and 2 days pickling
- Easy
- 6 as a starter
Skip to ingredients
- 6 lightly smoked salmonfillets
- 15g unsalted buttermelted
- 200ml crème fraîche
- 50g salmon roe
For the vegetables
- 100g cucumber
- 3 tsp sea saltflakes
- 350ml white wine vinegar
- 2½ tbsp granulated sugar
- 2 tsp celery seeds
- 1 tsp black peppercornbruised
- 150g carrots
- 100g radishes
- 150g cauliflowercut into small florets
- ½ red onionfinely sliced
- ½ small bunch dilltorn into little sprigs
Nutrition: Per serving
- kcal444
- fat34g
- saturates14g
- carbs6g
- sugars5g
- fibre1g
- protein27g
- salt2.1g
Method
step 1
First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours – the salt will draw out the moisture.
step 2
Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
step 3
Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
step 4
Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
step 5
Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
step 6
Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.
