Black Rice Timbale with Home-Cured Salmon Gravlax
An Il Moro wholegrain black rice timbale with salmon gravlax cured at home for 36-48 hours in salt, sugar, fresh dill and lemon zest. Sliced very thin and laid over the warm rice timbale, with sweet dill mustard alongside. A formal-dinner starter, to prepare two days ahead.
- Time: 55 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Il Moro Wholegrain Black Rice Acqua e Sole
- very fresh salmon, centre cut with skin, blast-frozen and declared fit for raw c
- coarse sea salt
- caster sugar
- bunch of fresh dill
- teaspoon of crushed black peppercorns
- unwaxed lemon
- tablespoons of vodka or gin
- tablespoons of mild sweet mustard
- tablespoon of white vinegar
- tablespoon of chopped dill for the sauce
- small shallot, very finely chopped
- tablespoons of mild extra virgin olive oil
- Micro herbs , Maldon salt, white pepper to taste