Kombucha gravlax, burnt chive, kohlrabi

Kombucha gravlax, burnt chive, kohlrabi

By
From
Nordic Light
Serves
2 with leftovers
Prep
5 mins
Cooking time
30 mins
Photographer
Simon Bajada

This is so simple and delicious. Essentially the salmon is macerated, or lightly cooked in the citrus juice like ceviche, but it also takes on a sweetness from the kombucha akin to traditionally cured gravlax. The burnt chives counter this nicely and the watery kohlrabi brings some needed freshness and crisp texture.

Kombucha is a Japanese fermented fizzy drink derived from tea, widely regarded for its health benefits. It can be found in health food stores.

Ingredients

Quantity Ingredient
300g super-fresh salmon or ocean trout fillet, sealed in a zip-lock bag and frozen, (it's best to buy a larger fillet and leave it in the freezer for multiple occasions)
1 lemon, juiced
1 teaspoon sea salt flakes
125ml kombucha, (approximately – or enough to cover the fish slices)
25g chives
400g whole kohlrabi, peeled
pinch salt
1 tablespoon cold-pressed rapeseed oil, (or nut oil of your choice)
Mustard seed caviar, to serve

Method

  1. Remove the salmon or trout fillet from the freezer and leave it on a clean work surface to thaw a little, this will take at least 20–25 minutes.
  2. Preheat the oven to 200°C. Line a baking tray with foil.
  3. Using a very sharp knife, and starting at the narrow end of the fillet, slice it into very thin slices on a 45° angle (this will give each slice the maximum amount of surface area). Put the fish slices in a bowl, add the lemon juice, sea salt flakes and enough kombucha to cover and mix together well. Leave to sit for 10 minutes, then remove from the liquid and set aside.
  4. Meanwhile, spread the chives over the prepared baking tray and arrange so that none are overlapping, transfer to the oven and cook for 30 minutes, or until burnt. Remove the chives from the oven and slide the chives off the foil onto a plate to cool.
  5. Thinly slice the kohlrabi into a bowl of cold water using a mandoline. Add a pinch of salt to the bowl, stir to dissolve and leave to sit for 5–10 minutes.
  6. To serve, layer slices of the salmon on serving plates between slices of the kohlrabi and drizzle over the rapeseed oil. Crumble over the burnt chives and spoon over some mustard seed caviar to finish.
Tags:
simon
bajada
new nordic
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