Whitby Crab Tian, Duo of Salmon Gravadlax, Blush tomato, wild Garlic & Asparagus Dressing
Serves 4
Preparation time- 24 hours before - 10 minutes
On the day preparation time– 20 minutes
Cooking time – 20 minutes
Salmon
400g of salmon (divided into 2 pieces vertically)
1 vanilla pod
170f Maldon salt
150g sugar
5g parsley, dill & coriander (chopped)
Juice of 1 lemon
1 tbsp Dijon mustard
Potato mayonnaise
230g new potatoes
1 diced red onion
Juice of 1 lemon
2 tbsp full fat mayonnaise
5g dill (chopped)
Crab
125g white crabmeat (picked)
2 sprigs Dill
Small bunch Chives
Salt and pepper
Garnish
Red amaranth
Micro Rocket
Method
For the Salmon and Gravadlax (prepare one day in advance)
Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and cover one half of the salmon with it.
Leave for one day and then wash. Top with half of the chopped dill and the Dijon mustard and thinly slice.
Blend the rest of the salt, the rest of the sugar, the lemon juice and the rest of the chopped herbs. Cover the other half of the salmon with the mixture and leave for one day. Wash, and then chop into 2.5cm squares.
For the Potato Mayonnaise
Boil the new potatoes for 20 minutes or until soft. Allow to cool, then dice. Add the onion, lemon juice, dill, mayonnaise and mix.
For the Crab
Mix the ingredients together
For the dressing (Prepare the day before)
Slow roast the sun blush tomatoes with a drizzle of olive oil overnight at 65 C
Thinly slice the asparagus diagonally and then mix gently into the tomatoes and other ingredients.
TO SERVE
Warm a pan with a little olive oil
Place a cutter on the centre of the plate. Add the potato mayonnaise base, then top with the thinly sliced gravadlax.
For the next layer add the crab. Remove the cutter.
Sear the salmon chunks over a medium heat and then place on top of the crab. Finally drizzle the dressing around the Tian