This started off as a variation on reliable but rather boring gravad lax, but one of my chefs, Danny Lewis, tried cutting the fish into thick slices and chargrilling them. Excellent fellow.
Cut the salmon in half across the grain. Mix the other ingredients together in a bowl and spread evenly over the cut sides of the fish, wrap tightly in clingfilm and leave on a plate in the fridge for 48 hours.
Rinse the fish under cold water, pat dry with kitchen paper, remove the skin, and cut into 4 thick slices. Get a ribbed cast-iron grilling pan very hot (if you haven’t a grill pan, use an ordinary non-stick frying pan). Brush the fish with vegetable oil and grill for 2 minutes each side. Serve with boiled potatoes and peeled grated cucumber squeezed of water, seasoned, and quickly heated in butter.
If you would prefer the gravad lax variation, simply cut into thin slices at an angle. In either case, a big blob of sour cream or crème fraiche flavoured with grated lemon rind would go well.
© 2001 Stephen Bull. All rights reserved.