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Soy and beetroot marinated salmon with fennel pollen cream

Ingredients for 6 portions

Salmon gravlax

Fennel pollen cream

  • 1 tsp. of dill, chopped
  • 100 ml of double cream
  • 1 tsp. of fennel pollen
  • lemon juice
  • sea salt


Preparation time: 30 mins

Combine the salt, sugar, beetroot, vodka, and soy sauce and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover.

Place in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure . Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge till needed.

To make the fennel cream, whip the cream to a thick ribbon, add the chopped dill, salt, lemon juice and the fennel pollen. Season and whip again until soft peaks form.

Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel pollen flowers and small pieces of dill, spoon the cream, place to one side and serve.