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The Caterer

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.

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