Campari-Cured Salmon Gravlax with Lemon Cottage Cheese | Jock Zonfrillo

Do you know how incredibly easy gravlax is?? Watch this recipe and then you will - you HAVE to make this Campari-cured version. The hardest thing is having the patience to wait for it to cure in the fridge. It’s epic and even if you’re not a fan of drinking Campari, I have no doubt you’ll still enjoy it with scrambled eggs, as a starter, or for a posh midnight snack!
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INGREDIENTS

Gravlax:
1.3kg side of salmon, skin on
8g white peppercorns
8g fennel seeds
8g coriander seeds
700g flaked salt
230g caster sugar
4 blood oranges, zested
1 lemon, zested
150g campari
50g horseradish paste
10g lemon verbena
1 bunch lemon balm
½ bunch fennel fronds
½ bunch parsley

Cottage cheese sauce (makes 12 plated portions):
500g cottage cheese
150g lemon juice (about 3 lemons)
25g white soy

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METHOD

In a frying pan over medium heat, toast the fennel seeds, coriander seeds and white peppercorns until aromatic. Crush lightly in a mortar and pestle. Combine the crushed spices with the salt, sugar, citrus zest, mix well using your hands to distribute spices and zests thoroughly through the salt and sugar, then add Campari and mix well.

Lightly score the skin of the salmon. Place half of the cure mixture on the bottom of a tray large enough to fit the salmon. Place the salmon on top, skin side down, then cover with the remaining cure making sure to coat the sides. Place a weight over the fish and place it in the fridge to cure for 24 hours, turning the fish after 12 hours.

Remove surplus cure from the salmon and wash the salmon, thoroughly pat dry. Use a sharp knife to finely chop the lemon verbena, lemon balm, fennel fronds and parsley, then combine. Brush the flesh side only with a thin layer of horseradish, then cover with the herbs. Cover the salmon with cling film, then place herb side down on a tray. Cover with the weight again and leave for another 1-2 hours to allow the herbs to adhere to the fish.

To make the sauce, puree all ingredients in a blender until smooth.

To serve, use a long, sharp knife to slice the salmon away from the skin as thinly as possible.

If serving individual portions, spoon 50g of the cottage cheese sauce into the centre of each serving plate. Pat the bottom of the plate to spread the sauce into a thin, even circle. Arrange five slices of salmon on top of the sauce. If serving as a platter, spread half of the cottage cheese sauce on the bottom of a serving platter and place the rest in a serving bowl. Arrange the whole sliced salmon on the platter and serve with extra sauce on the side.