Salmon Gravlax, Homemade Crumpets, Lemon & Crème Fraiche

Ingrediants:

Method:

To make the salmon gravlax

• Pat the salmon fillet dry with kitchen paper and gently feel for any small bones left in the salmon.
• Tip salt, sugar, toasted spices and the zest of an orange into a blender and lightly pulse until you have a coarse mixture. Using some cling film gently lay the salmon fillet skin side down and generously pack the cure mixture onto the salmon. Carefully wrap the salmon to create a small parcel.
• Place the fish into a shallow tray in the fridge for 24 hours, turning every 12 hours or so. This will give the gravlax a light cure.
• To serve – unwrap the fish, rinse off the cure mixture and pat dry with kitchen paper. Carefully brush the cured salmon fillet with a light coat of Dijon mustard and sprinkle with the finely chopped dill.
• Slice into long, thin slices, leaving the skin behind.
• Serve the gravlax onto a large platter with warm crumpets, lemon wedges and crème fraîche.

To make the homemade crumpets

• Stir together yeast and 150g of warm water into a bowl and leave to stand for 10 minutes.
• Add flour, salt and sugar into the water and yeast mixture. Combine until smooth consistency is achieved. Cover and prove in a warm place until doubled in size (roughly 30 minutes).
• In a separate bowl mix 42g of cold water and baking powder and stir together. Add the baking powder mix to the pre-proved yeast dough mix. Cover and prove again for 20 minutes.
• Lightly oil a heavy based frying pan and heat over a medium-low heat. Place greased crumpet rings into the pan and carefully spoon the crumpet batter into the rings, so the rings are half filled. Reduce heat, and gently cook on a low heat until the tops look set, about 10 minutes.
• Flip the crumpets over and cook for a further five minutes until golden brown and firm. Repeat with the remaining batter.
• Serve warm, alongside the salmon.