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| Gravlax with apple jelly salad |
Serves 10-12
Gravlax with apple jelly salad ingredients: 750g table salt. 500g caster sugar. Finely grated zest and juice of 2 lemon, plus extra 1 tbs juice. Finely grated zest and juice of 2 oranges. Finely grated zest and juice of 2 lime. 2 cups (500ml) apple. 1kg ocean trout fillet, skin on 4 titanium-strength gelatine leaves. 2 cups (500ml) clear apple juice 1 Granny smith apple, cut into matchsticks. 100g creme fraiche. 2 tbs chopped dill, plus sprigs to garnish. 2 tbs Dijion mustard
Gravlax with apple jelly salad recipe: Combine salt, sugar and citrus zest and juice in a bowl with vinegar ans stir to combine. Arrange half and salt mixture in a non-reactive ceramic or glass dish. Place the trout on top, skin-side down and cover with the remaining salt mixture. Cover with plastic wrap and chill overnight. Soak the gelatine in cold water for 5 minutes. Place the apple juice in a saucepan and bring to the boil over medium-high heat. Remove from heat. Squeeze excess water from gelatine, then stir gelatine into the juice until dissolved. Strain into a jug, then pour into a hallow container and chill for 4 hours or until set. The next day, remove fish from the salt and rinse under cold water. Pat dry with paper towel and thinly slice on an angle. Toss apple with remaining 1 tbs lemon juice. Cut jelly into small cubes. Combine creme fraiche, chopped dill and mustard in a bowl and season. Divide fish among serving plates, drizzle with creme fraiche dressing and top with apple salad, jelly and extra dill sprigs. By then, the gravlax with apple jelly salad is ready
