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Marinated Scottish salmon with crabmeat and lemon dressing

From Great Food Live
Chef to the stars and royalty, Anton Mosimann shows us the healthy, Japanese-influenced cuisine that has made his Belgravia club legendary

Marinated Scottish salmon with crabmeat and lemon dressing

Method

1. Finely grate the zest of the lemons, then juice them and set the juice aside. Put the zest in a food processor with the salt, sugar, peppercorns, star anise, coriander seeds, lemongrass and brandy. Blend together to a paste.

2. Spread the spice paste all over the flesh side of the salmon, then cover and leave to marinate in the fridge for 24 hours.

3. Next day, rinse the marinade off the salmon. Remove the skin and the brown fat and flesh beneath it. Slice the fish into 5mm thick slices. Season the crab with salt and pepper.

4. For each portion, place a 14cm metal ring on a serving plate and arrange one quarter of the salmon in the ring. Spoon one quarter of the crabmeat evenly over the salmon. Garnish with a quarter of the chives, coriander, spring onions and pickled ginger and remove the ring.

5. To make the dressing, bring the lemon juice and sugar to a boil in a small saucepan. Add the arrowroot and soy sauce and mix to a thick, smooth sauce consistency. Remove the pan from the heat and whisk in the olive oil. Drizzle the dressing over the salmon and crab and serve immediately.

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Serves: 4

Prep: 45 min, plus marinating time
Cook: 5 min

Ingredients

For the marinade

2 Lemons
50g sea salt
50g caster sugar
20g White peppercorns
20g Star anise
20g Coriander seeds, crushed
2 stalks Lemon grass, chopped
5 tsp Brandy

For the salad

350g salmon fillet, skin on
120g white crabmeat
salt and freshly ground pepper
1 tbsp finely chopped fresh chives
handful fresh coriander leaves
60g Spring onions, trimmed and finely sliced
1.5 tbsp thinly sliced pickled ginger