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Ballyvolane Gravadlax with Cucumber Pickle and Dill Mustard Mayonnaise


Serves 8-10

2 sides of salmon, with the skin on, approximately 900g each
2 tablespoons Atlantic Sea Salt

2 tablespoons sugar 2 tablespoons ground black pepper

4 tablespoons chopped fresh dill


For the Cucumber Pickle:

1 cucumber

4 tablespoons rice vinegar

4 tablespoons caster sugar

1 tablespoon salt

1 small red chilli, chopped very finely

1 small shallot, very thinly sliced

3 tablespoons hot water


For the Dill Mustard Mayonaisse:

1 large egg yolk

2 tablespoons of French mustard

1 tablespoon of white sugar
1/2 pint of sunflower oil

1 tablespoon of white wine vinegar

1 tablespoon of dill salt and pepper


For the Gravadlax:
Mix the salt, sugar, pepper and dill together. Lay out one side of salmon on clingfilm and spread on the mixture ensuring it is evenly coated. Cover this prepared side with the other side of salmon. Wrap all the salmon well in the clingfilm and refrigerate. Turn this every day for 4 days. It will be ready on day 5.


For the Cucumber Pickle:
Cut the cucumber in half lengthways. Slice very thinly, preferably with the thinnest setting of a mandolin, if you have one. In a bowl mix together the sugar, salt, vinegar and hot water until combined and then add the cu- cumber, shallot and red chilli. Transfer to individual serving jars and place in the fridge overnight before serving.


For the Dill Mustard Mayonaisse:
Whisk the yolk, mustard and sugar in a bowl, slowly until combined. Add the oil drop by drop until the mixture has emulsified, then add the vinegar and dill. Season with salt and pepper


To Serve:
Remove the salmon from the fridge just before you are ready to serve and slice very thinly. Serve slices with the cucumber pickle jars, a dollop of dill mustard mayonnaise and some lightly dressed salad leaves.

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