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Perfect score on the title !
Okay. So you've made your gravlax or cold smoked salmon and you want to impress your friends/family - particularly those who won't eat 'raw' fish.
First, thinly slice the salmon. I used smoked, but gravadlax works just as well.
Note the small pile of offcuts/scraps on the side of the plate. They get finely chopped up and mixed into the filling.
Now unfortunately - I forgot to take any pics of the making of the filling.
Basically I took about 4-6oz philly light. Added horseradish sauce, a little lemon juice, couple tsps honey, about 1 tsp whole grain mustard and some salt and pepper, then mixed up, with adjustments to taste (mostly extra horseradish). I then mixed in the finely chopped salmon trimmings.
Next I laid a sheet of clingfilm on a chopping board and built a sheet of smoked salmon with the slices.
Try to keep it around one slice thick, but make sure there are no gaps. Press it fairly firm so that it sort of sticks together.
Then cover with a layer of the filling - leaving a small clear area at the end so that when it's rolled the salmon can stick to itself to seal the roll.
Holding the clingfilm, roll towards the clear strip, trying to get as tight a roll as possible without the filling squeezing out the ends.
Then holding the ends of the clingfilm, roll to tighten.
Now. What you should do is prepare this the day before you want to eat it and leave it in the fridge to firm up. Or leave it in the freezer for 4-5 hours to get semi-frozen (would probably be my preferred choice).
The firmer it is the cleaner it will slice.
I made mine about 2 hours before slicing so it was very soft
.
Once sliced, arrange on plate.
I arranged with a couple of smaller rolls of gravad lax with the same filling, a few dots of lemon balsamic glaze, and a little tower of chopped lettuce with a few slices of pickled cucumber top and bottom.
Pretty good I thought :-)
Okay. So you've made your gravlax or cold smoked salmon and you want to impress your friends/family - particularly those who won't eat 'raw' fish.
First, thinly slice the salmon. I used smoked, but gravadlax works just as well.
Note the small pile of offcuts/scraps on the side of the plate. They get finely chopped up and mixed into the filling.
Now unfortunately - I forgot to take any pics of the making of the filling.
Basically I took about 4-6oz philly light. Added horseradish sauce, a little lemon juice, couple tsps honey, about 1 tsp whole grain mustard and some salt and pepper, then mixed up, with adjustments to taste (mostly extra horseradish). I then mixed in the finely chopped salmon trimmings.
Next I laid a sheet of clingfilm on a chopping board and built a sheet of smoked salmon with the slices.
Try to keep it around one slice thick, but make sure there are no gaps. Press it fairly firm so that it sort of sticks together.
Then cover with a layer of the filling - leaving a small clear area at the end so that when it's rolled the salmon can stick to itself to seal the roll.
Holding the clingfilm, roll towards the clear strip, trying to get as tight a roll as possible without the filling squeezing out the ends.
Then holding the ends of the clingfilm, roll to tighten.
Now. What you should do is prepare this the day before you want to eat it and leave it in the fridge to firm up. Or leave it in the freezer for 4-5 hours to get semi-frozen (would probably be my preferred choice).
The firmer it is the cleaner it will slice.
I made mine about 2 hours before slicing so it was very soft
. Once sliced, arrange on plate.
I arranged with a couple of smaller rolls of gravad lax with the same filling, a few dots of lemon balsamic glaze, and a little tower of chopped lettuce with a few slices of pickled cucumber top and bottom.
Pretty good I thought :-)
Wish I could get salmon like that.
..... Great presentation mate 
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