Head Chef, Steven Sinclair, shares his signature salmon gravlax recipe to inspire our food lovers in the comfort of their own kitchen.
When ready to serve, slice the cured salmon into thin strips. Spread the cream onto the base of a plate of your choice. Place the salmon slices on top and finish by adding the fennel and apple salad dressing over the top. You can garnish by using fresh picked dill or bronze fennel if you wish.
This dish is great served with some fresh bread or blini’s and a wedge of fresh lemon.