Gravlax with Sour Cream and Potato Pancakes
- 1 side of marinated salmon, cured for 12 hours (marinate in dark brown sugar, salt, gin, lemon zest and dill)
- 80g plain flour
- 80g potato puree (see method)
- 1 egg yolk
- 1 whole egg
- 50ml, full-fat milk
- 60g low-fat yoghurt
- Salt and freshly ground black pepper
- Vegetable oil
- 1 bunch of fresh dill, leaves picked and chopped finely
- 110g Dijon mustard
- 200ml soured cream
- 1 lemon, cut into wedges chopped fresh chives
- Chives, to garnish
For the Gravlax:
1. Make the marinade with 3 tbsp dark brown sugar, 2 tsp salt, 2 shots of gin, lemon zest and dill. Place the salmon in a large bowl, pour over the marinade and cover. Place in the fridge for 12 hours.
2. Wash the marinade off your 12-hour marinated salmon and pat dry. Place on a board, skin side down, and brush the flesh side with the Dijon mustard. Sprinkle over the chopped dill and pat down. Wrap in cling film and put into the fridge for three hours.
For the potato pancakes:
1. Make the potato puree by baking a jacket potato in the oven on a bed of salt until soft. Cut in half, scrape out the potato flesh and pass through a ricer or sieve. Sift the flour into a bowl. Add the egg and egg yolk and mix to a batter, then gradually add the milk, whisking until smooth.
2. Add the potato puree, yoghurt and a teaspoon of oil, season with salt and pepper and mix well. Heat a little oil in a non-stick pan. Take tablespoons of the mixture and drop them in the pan, leaving enough space between them to be able to turn them (you will need to do this in batches).
3. When golden brown, flip them onto the other side and cook until golden brown on that side too. Remove to a tray and set aside and keep warm. Put the soured cream into a bowl and add some chopped chives. Take the salmon out of the fridge, place it on a wooden bowl and slice thinly, using a sharp salmon knife.
4. Take a warm pancake and top with a sliver of salmon, a squeeze of lemon, a dollop of soured cream and a sprinkling of chives.