Salmon Gravlax & Swordfish Rillettes Recipe
Fried kataifi, soy-marinated quail egg, kalamansi & lemongrass gel, tobiko
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Ingredients
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For the Salmon Gravlax
For the Swordfish Rillettes
For the Kataifi
For the Soy-marinated Quail Egg
For the Kalamansi & Lemongrass Gel
For Garnish
Method
For the Salmon Gravlax
- 1
Cure the Salmon
Mix sea salt, sugar, dill, and crushed black peppercorns in a bowl. Rub this mixture all over the salmon fillet. Wrap the fillet in plastic wrap and place it in the refrigerator for 48 hours to cure.
For the Swordfish Rillettes
- 2
Prepare the Rillettes
Cook the swordfish steak in a pan until fully cooked, then let it cool. Flake the cooked fish into a bowl, then mix in cream cheese, lemon juice, chopped chives, salt, and black pepper until smooth. Chill until ready to serve.
For the Kataifi
- 3
For the Soy-marinated Quail Egg
- 4
For the Kalamansi & Lemongrass Gel
- 5
Make the Gel
Bring kalamansi juice and chopped lemongrass to a boil. Strain the mixture, then return it to the pan and stir in agar-agar. Boil for another minute, then pour into a mold and refrigerate until set.
To Serve
- 6
Plate the Dish
Slice the gravlax thinly and arrange it on a plate. Add a dollop of swordfish rillettes, top with fried kataifi, place the marinated quail egg on top, spoon the gel around the plate, and finish with a sprinkle of tobiko.
