Gravadlax met vanille zeezout

Serves four people

You might think of Vanilla salt as a good pairing for sweet recipes like cakes or brownies, but it also works incredibly well with white fish or, in this case salmon. The rich, butteriness of the fish compliments the subtle vanilla flavour to make for a Gravadlax that is really surprising. The recipe couldn’t be simpler and would make a perfect lunch or dinner party starter, served with thin slices of rye bread or crackers.

Ingredients

• 600 g sustainably sourced salmon, skin on, scaled and bones removed
• 85 g Neolea vanilla sea salt
• 2 tbsp capers
• 50 g granulated sugar
• 1 vanilla pod, split open
• 1 small bunch radish, cleaned and thinly shaved on a mandoline
• 1 kohlrabi, peeled and shaved thinly on a mandoline
• Neolea extra virgin olive oil
• pinch of Neolea vanilla sea salt
• squeeze of lemon juice

Instructions

• Mix the vanilla salt and sugar together in a bowl.
• Line a shallow dish or baking tray with a double layer of clingfilm, make sure you have a piece big enough so that you can wrap the entire piece of salmon.
• Sprinkle 1/3 of the curing mixture into the centre of the cling film and spread it out. Lay the piece of salmon on top, skin side down and then sprinkle the rest of the salt-mix on top of the fish.
• Place the vanilla pod on top of the salmon and wrap it up tightly, sealing at the top.
• Weigh it down with a plate and something heavy and place it in the fridge for a minimum of 12 hours but 24 is preferable.
• Remove the gravadlax from the cling film and rinse under cold running water.
• Place it onto a double sheet of kitchen paper to absorb any excess liquid and pat dry.
• Slice the gravadlax as thinly as you can and serve with a carpaccio of radish and kohlrabi.
• Simply dress the carpaccio salad with a pinch of the vanilla salt, a good drizzle of extra virgin olive oil and a squeeze of lemon juice.