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Gravlax with Hay Smoked Scallops, Sour Cucumber and Mustard Leaves

Home-cured salmon served with hay-smoked scallops, pickled cucumber, and a creamy roe dressing finished with fresh mustard leaves.

SeafoodSalmonScallopsDinner PartySmoking
Estimated Nutrition
Calories
362.6
kcal / serving
1450.4 kcal total
Carbs
25.6g
per serving
102.3 g total
Fat
20.6g
per serving
82.5 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
For gravlax
100
g
Caster Sugar
For cucumber brine
CondimentsSauces
50
ml
White Wine Vinegar
Alternatively Swedish vinegar essence
Dairy
1
tbsp
Clarified Butter
Preferably smoked
100
ml
Double Cream
Fruits
0.5
piece
Lemon
Juice only
1
piece
Red Apple
Small
NutsSeeds
75
g
Sea Salt
Fine
2
tsp
White Peppercorns
Coarsely ground
5
sprig
Dill
Roughly chopped
1
piece
Bay Leaf
2
tsp
Yellow Mustard Seeds
2
tsp
Brown Mustard Seeds
Other
1
handful
Hay
For smoking
1
pinch
Leek Ash
Made from charred leek
Seafood
250
g
Salmon Fillet
High-quality, mid piece, skin on
4
piece
Scallops
Meat and roe reserved
Vegetables
1
piece
Cucumber
Peeled
1
piece
Shallot
Finely chopped
0.5
handful
Mustard Leaves

Method

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