|454 grams||Salmon fillet trimmed with skin on|
|14 grams||Coarse sea salt|
|Freshly ground black pepper|
|1 tablespoon||Lime juice|
|1||Tsbp poire william discretionary|
|3 tablespoons||Olive oil|
|Salt and freshly ground black pepper to taste|
|1||Ripe pear peeled cored and to taste|
|Finely grated zest of one lime|
|1 tablespoon||Vodka or gin cut into 8ths tossed|
|In lime juice|
|1 bunch||Chervil washed|
|1||Belgium endive washed and broken up into leaves|
|½ bunch||Watercress washed and trimmed|
FOR THE SALAD
Lime gravad lax with a salad of watercress, pear and chervil.
FOR THE GRAVAD LAX:
The day before: remove any small bones that may be in the salmon with a pair of tweezers and trim any fat or fins. Mix together the sugar, salt, pepper and lime zest. Rub the flesh of the salmon with vodka and spread sugar mixture evenly over. Wrap in clingfilm, place in a shallow dish and cover with a heavily weighted plate. Leave in the fridge for 24 hours, turning once.
To prepare the salad: thinly slice the cured salmon, just as for smoked salmon, leaving a pale green edge on each slice. Spread out on sheets of clingfilm, cover and refrigerate. Make up the lime vinaigrette with 1tbsp lime juice to 3tbsps olive oil and season to taste. You can add a shot of poire william if you wish and a pinch of sugar. Prepare the pear and toss in plenty of lime juice to prevent it from discolouring. Wash the watercress, leaving it in small sprigs and mix with the endive leaves and sprigs of chervil.
Cover and store at the bottom of the fridge. When ready to serve toss the salad leaves in the vinaigrette and place on plates.
Interweave with slices of salmon and pear.
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