‘Gin and Tonic’ Salmon with Ruby Grapefruit, Horseradish Crème Fraiche and Soda Bread Crumb

Ingredients

For the salmon

• 1kg salmon fillet - skin off and pin boned
• 4 tablespoons of Maldon salt
• 4 tablespoons of caster sugar
• 80mls gin
• 40mls tonic water
• 1 tablespoon of chopped dill

Garnish

• 3 slices of Irish soda bread
• 20g butter
• 2 segments of ruby grapefruit 
• Picked watercress
• 2 tablespoons of crème fraiche
• 1 tablespoon of grated horseradish

Method

• Place the salmon on a wide shallow dish that fits the salmon snugly.
• In a bowl mix together the salt, sugar, dill, gin and tonic ingredients. Spread the mixture over the salmon and cover completely with Clingfilm. Place a weight on top of the dish (tins of beans works well for this) and leave in the fridge for 2 days to cure.
• After the 2 days have passed, remove the salmon from the fridge and pat dry with some kitchen towel. Thinly slice the salmon to serve.
• To make the soda crumb, place the soda bread in a blender and blend until the crumb is of a course texture. Heat a medium sized frying pan and melt the butter and fry the bread crumbs until crisp and set to one side.
• To make the crème fraiche, mix the two tablespoons of crème fraiche with grated horseradish and season with salt and pepper to taste.
• Peel and segment the grapefruits, pick the watercress and remove any of the woody stalks and set to one side.    

To Assemble

• Lay 3 to 4 slices of salmon on the centre of the plate, place 3 segments of grapefruit segments, some picked watercress, drizzle with the crème fraiche. Finally sprinkle the crumb on top to finish.