Gravadlax of scottish salmon with fresh tresco asparagus, tresco lobster and a citrus and tarragon dressing

11 September 2006
Gravadlax of scottish salmon with fresh tresco asparagus, tresco lobster and a citrus and tarragon dressing

Ingredients

1 side of Scottish salmon
1 cooked lobster
Asparagus

For the marinade 25g fresh dill
25g fresh coriander
2 tsp flaked chilli
1 lemon's juice and zest
1 orange's juice and zest
1 lime's juice and zest
2oz sea salt
2oz sugar
Vinegar
Sherry

For the dressing 4 tarragon sprigs
4 pink grapefruit
4 lemons
4 lime segments
Sugar

Method

For the dressing liquidise the ingredients and store in a screw-top jar in the refrigerator.

To marinate the salmon pour the fruit zest and juice over the fish with a light sprinkling of sherry. Chop the dill and coriander and mix with the other ingredients. Spread over the salmon wrap and refrigerate for five days to ensure flavours infuse.

To serve slice the gravadlax thinly. Arrange on a plate with the cooked lobster flesh and asparagus. Sprinkle with dressing.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking