Gravlax with cream cheese. Recipe serves four.
GRAVLAX
500g salmon fillet, skin removed
2 tbsp sea salt
1 tbsp caster sugar
2 tbsp chopped fresh dill
1 tbsp chopped fresh tarragon
1 tsp Dijon mustard
Juice of 1 lemon
Salt and pepper
TOPPING
400g cream cheese
1 tbsp snipped fresh chives
Pinch of paprika
Fresh dill sprigs, to garnish
Put the salmon in a shallow glass dish. Combine the sea salt, sugar and dill, then rub the mixture into the fish until it is well coated. Cover with cling film and chill for at least 48 hours, turning the salmon once. It can remain in the fridge for up to four days, during which time the flavour will develop further.
When ready to serve, put the chopped tarragon into a mixing bowl with the mustard and lemon juice. Season well with salt and pepper. Remove the salmon from the fridge, chop it into small pieces, then add it to the bowl. Stir gently until the salmon is thoroughly coated. To make the topping, put the cream cheese, chives and paprika into a separate bowl and mix well. Place a 10-centimetre steel cooking ring or round biscuit cutter on each of four small serving plates. Divide the salmon among the four steel rings, so that each is half-full. Level the surface of each one, then top with the cream-cheese mixture. Smooth the surfaces, then carefully remove the steel rings. Garnish with fresh dill sprigs and serve.
• From Christmas: 40 Recipes for the Finest Festive Fare, Marks & Spencer, €8