Salmon Gravlax with Celeriac Remoulade

Sans Sustenance | Salmon Gravlax with Celeriac Remoulade 

Raw salmon is loaded with omega 3 and is a quality source of protein and selenium—a mineral important in immune function that has been shown to ward off depression and inflammation.

Most of us consume a diet that is too high in omega 6, as it is found abundantly in many of our common vegetable cooking oils such as soybean, sunflower, canola and corn. These oils tend to be standard ingredients in many of the foods we eat, which is why most of us consume a diet with a heavily imbalanced ratio of omega 6 to omega 3.

Omega 9’s are the most abundant fatty acids of all, and are not in short supply in our diets. They are also not considered essential because our bodies can produce omega 9 from the unsaturated fat in our bodies.

This dish is a simple and delicious meal full of goodness—healthy, elegant and super tasty.

Celeriac Remoulade

1 medium-sized celeriac
juice of a lemon
4 heaped tablespoons of good mayonnaise
2 tablespoons of smooth Dijon mustard
1 handful chopped fresh parsley
1 tablespoon capers

Peel then shred the celeriac—the shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the lemon juice, mayonnaise, Dijon mustard, capers and a fistful of parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with the salmon gravlax.

Raw Mayonnaise

2 organic free range egg yolks, at room temperature
2–3 teaspoons fresh lemon juice or apple cider vinegar
pinch of Celtic sea salt
100ml extra virgin olive oil
100ml flaxseed oil
white pepper, freshly ground

Place the egg yolks, 2 teaspoons of lemon juice and a pinch of salt in a food processor or blender, and process until the mixture just begins to thicken.

With the motor running, gradually add olive oil and flaxseed oil to egg-yolk mixture in a thin steady stream, occasionally stopping to scrape down the side of the bowl or blender with a spatula, until the mixture is thick, creamy and pale. Add the oil slowly, but not too slowly, as this can make the mixture thicken too quickly—if this happens, add about 2 teaspoons of hot water to thin down the mayonnaise before adding the remaining oil.

Taste the mayonnaise and adjust the seasoning with extra lemon juice, salt and pepper if desired. Transfer to a small airtight container. Place a piece of plastic wrap directly on the surface of the mayonnaise to prevent a skin forming, and cover with a lid. Place in the fridge and use as required. This mayonnaise will keep in an airtight container in the fridge for up to 1 week.

Beetroot Salmon Gravlax

A side of pinboned salmon with skin on. Be sure to use salmon from a good source and not tank farmed.
160g rock salt
40g fresh horseradish, peeled and finely grated. Jarred grated horseradish will also do.
300g raw beetroot, peeled and coarsely grated
a large bunch of fresh dill, with flowers if you can get them. Finely chop the leaves and reserve the flowers.
1 lemon

Place the salmon on a large tray, skin-side down, and spoon the rock salt evenly all over the fish—this will draw the moisture out and make it dense and firm enough to carve.

Mix the grated beetroot, horseradish, lemon zest and rock salt together in a bowel.

Spread all over the salmon so that the flesh is completely covered. Gently pat it down with your hands.

Cover the tray of salmon tightly with cling film. Pop a weight on top to help pack everything down (another tray and a few tin cans usually do the trick), then put it into the fridge for 48 hours.

After 2 days, unwrap the fish and hold the fillet down while you pour away the juices from the tray. Wipe everything off the salmon then pat the fillet dry with kitchen paper.

Skin-side down, starting at the tail end, angle a long sharp knife down slightly towards the skin and carve along the length of the fillet, using long rocking motions to remove the skin. Trim off any brown bits of fish from underneath.

Slice what you need as thinly as you can and arrange on a board or plate for serving. Wrap the rest of the salmon fillet in cling film and it will stay happily in your fridge for 2 weeks.

Garnish with loads of fresh dill and serve with the celeriac remoulade, raw mayonnaise and some pumpernickel bread—which is not raw, but everything else is!

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See more of Sans [ceuticals] beautifully nourishing recipes here.