TV chef Matt Moran shares his salmon gravlax recipe – one of his new dishes being served at the newly revamped dining room, Paddo Inn Bar & Grill, in Sydney.
With a menu showcasing Australian beef and seafood, Paddo Inn Bar & Grill’s menu remains true to Moran’s ethos of seasonal ingredients cooked perfectly to create approachable, balanced dishes.
Here is one of Matt’s new recipes – Salmon Gravlax
Serve 6/8 people
- 1kg salmon fillet – pin-boned and skinned
- 6 baby cucumbers
- ¼ bunch dill, leaves picked
- 25mls olive oil
- 440g salt
- 300g caster sugar
- ½ lemon, zest only
- ½ orange, zest only
- ½ lime, zest only
- ½ tsp coriander seed, toasted
- ½ tsp black peppercorns, toasted
- 2 bunches dill, leaves picked
- 1 tsp fennel seeds, toasted
- ½ lemon, zest only
Horseradish crème fraiche
- 200g crème fraiche
- 20g horseradish cream
Dill pickle dressing
- 75mls rice wine vinegar
- 75g caster sugar
- 1 star anise
- ½ tsp coriander seeds
- 1 stalk of dill
For the curing salt take all ingredients and place into a large mixing bowl and mix together until well combined.
Ensure that all skin and bones are removed from the salmon and into a tray and cover with the curing salt. Cover the tray with cling film and place the salmon in the fridge, leave to cure for 24 hours before removing from the fridge. Take the salmon out of the tray and using a damp cloth clean all the salt from the salmon, ensuring that all salt is removed. Using a sharp knife cut the salmon fillet in half lengthwise down the spine and place on a dry tray.
Pick the dill leaves from the stalk (keep the stalk for the dill pickle dressing) and using a sharp knife very finely chop the dill and place into a bowl. Finely chop the toasted fennel seed and add to the dill. Finely grate the lemon zest into the dill and fennel and mix together well. Brush the top of the salmon fillet with olive oil and spread the dill mixture over the top. Wrap the fillet tightly in cling film and place in the fridge until needed.
Prepare the horseradish crème fraiche by placing the crème fraiche and horseradish into a mixing bowl and mix and season to taste with salt and pepper. Place into a small container and set in the fridge for 1 hour before using.
For the dill pickle dressing place all ingredients into a small saucepan over low heat. Gently bring to a simmer. Remove from the heat and strain through a fine sieve. Leave liquid to cool before using.
To serve remove the salmon from the fridge and gently remove the cling film. Using a sharp knife slice the salmon into 2 – 3 mm slices and arrange 6 -8 pieces per serving plate. Using a spoon place a dollop of horseradish crème fraiche onto the place. Using a mandolin finely slice the baby cucumbers lengthwise and place into a bowl with the picked dill leaves, add in the dill pickling dressing and season to taste with salt. Place a small pile of the cucumbers onto the serving plate and serve.