The thought of a lump of raw salmon starter wasn’t necessarily the most appealing to me at least. Smoked and thinly sliced, absolutely. Cured, marvellous. But a lump of Salmon? (BHT comment). We shouldn’t have been scared – especially when presented with something as attractive and tasty as this. Steeping the salmon in lemon juice effectivelycooked it and the combination of gerkins, capers and dill worked wonders. Definitely something to revel in.
- 1/2 cucumber , peeled and thinly sliced
- 50 ml vinegar
- 100 ml water
- 100 g caster sugar
- 400g piece of salmon , skin removed, diced
- 2 gherkins, finely chopped
- 1 shallot , finely chopped
- 1 tbsp chopped flat leaf parsley
- 1 tbsp capers
- juice of half a lemons
- 100 g unsalted butter
- 4 slices brown bread
- sea salt and coarsely ground black pepper
For the dill oil:
1. Sprinkle the cucumber with salt and leave for 10 minutes. Rinse under running water and drain.
2. Heat the vinegar, water and sugar together in a small non-reactive saucepan over medium heat until the sugar dissolves.
3. Add the cucumber slices to the pan and leave to cool.
4. Put the diced salmon in a bowl. Add the gherkins, shallot, parsley, capers and lemon juice, and mix well. Season with salt and pepper to taste.
5. Combine the dill oil ingredients.
6. Drain the cucumber slices.
7. Melt the butter in a frying pan over medium-high heat. When it is foaming, add the bread and fry on both sides. Cut the slices in half diagonally and keep warm.
8. Arrange some cucumber slices in a circle in the centre of each serving plate. Place a cooking ring in the middle of the cucumber and fill with the salmon mixture. Remove the ring.
9. Drizzle the dill oil around the edge of the plate, sprinkle with coarsely ground black pepper. Serve at once with the hot toast.