Photo: Jakob Fridholm/imagebank.sweden.se
Seared Gravlax
: Restaurangakademin Stockholm
: Main
: 10
Seared Gravlax with mustard cream and pickled red pearl onion.
Ingredients
Seared gravlax:
- 700g (1½ lbs) midpart salmon fillet cut into loins 3x10cm
- 100g (3½ oz) sugar
- 70g (2½ oz) salt
Mustard cream:
- 200g (7 oz) cream cheese
- 2 tablespoons whole grain mustard
- 1 tablespoon Swedish mustard
- 1½ tablespoon honey
- 1 teaspoon red wine vinegar
- salt
Pickled red pearl onion:
- 10 red pearl onion
- 50g (1¼ oz) distilled white vinegar (Swedish ättika, 12%)
- 100g (3½ oz) sugar
- 150g (5¼ oz) water
Instructions
Gravlax:
- Mix the salt and sugar together and rub the loins and let them sit for 30 min in room temperature.
- Sear all sides in a superhot pan or straight on the stove.
- Chill and then cut in slices.
Mustard cream:
- Mix all the ingredients and taste.
Pickled red pearl onion:
- Put the onions in a pot and cover with water.
- Bring to boil and cook for 30 sec, then rinse in cold water.
- Peel the onions.
- Mix the sugar water and vinegar in a pot and put in the onions.
- Bring to boil and let the onions cool off in the liquid.
Garnish:
- Dill leaves, cucumber and croutons of rye bread
