GRAVLAX, ROCKET, MIZUNA AND PARSLEY VINAIGRETTE

Having bought salmon for a dinner that was cancelled because the guest of honour was sick, I needed to think of ways to use the fish. I smoked some over chai, dried orange peel, sugar and rice. The rest got turned into gravlax - marinated in sugar,  salt, vodka and garlic. The transformation that takes place over 24 hours is remarkable. The sugar and salt suck the moisture out of the fish, the colour deepens and the vodka penetrates the flesh. I used a sushi knife to slice the fish translucently fine and draped sheets of it over this mix of wild rocket and mizuna from the markets, the made a dressing of parsley, capers, salt, olive oil and white balsamic vinegar. Perfect for a mild evening and the first taste of spring weather.

GRAVLAX, ROCKET, MIZUNA AND PARSLEY VINAIGRETTE