Snaps + Rye has proved an instant local hit since it opened its doors in 2014 and was awarded one of Time Out’s 100 best restaurants last year.
Located on Golborne Road, this contemporary and stylish café serves up authentic Danish cuisine with a focus on innovative, skilfully produced food using fresh, quality ingredients. The menu is diverse: think smørrebrød – Danish open sandwiches – to liquorice meringues, and includes a broad range of breakfast, lunch and dessert dishes as well as a weekly-changing set dinner menu on Thursday, Friday and Saturday evenings.
Snaps + Rye has provided one of their signature recipes for our January issue, a healthy dish to see in the New Year.
“We are known in the restaurant for our cured salmon which is wonderfully fresh and healthy”, says Jacqueline Skött, co owner of Snaps + Rye. “It is great served on crispbread which is much lighter than bread, ideal after the excesses of Christmas”.
Akvavit & wild fennel pollen cured salmon:
|What you will need|
· 1.5 kg salmon fillet, de-boned and de-scaled, cut in half
· 1 tbsp white peppercorns
· 2 tbsp coriander seeds
· 2g wild fennel pollen
· 100g granulated sugar
· 75g sea salt
· 1 shot Akvavit
|How to make|
Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down. Crush the white pepper and coriander with a pestle and mortar and then mix in a small bowl with the wild fennel pollen, sugar and salt. Carefully pour the Akvavit over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top. Sandwich both fillet halves together. Wrap very tightly in two layers of clingfilm and place in a small roasting tin to catch the brine that escapes the fish as it cures. Refrigerate for a minimum of 48 hours and up to five days if you want a stronger cure.
When the Gravad Laks has had time to cure, simply take it out of the fridge, remove the cling film, wipe the fillet halves clean of the herby spiced salt with a paper towel, pat dry and put on a board, skin down. Slice on the diagonal from the tail towards the middle of the fillet and serve.